The Journey
From Farm to Cup
Six steps. Zero middlemen. Every stage happens with intention, care, and an unwavering commitment to quality and community.
Growing
Our Arabica coffee grows under shade trees at 1,000-1,400 meters elevation in the volcanic soil of Pignon. Farming families tend the plants using traditional organic methods passed down through generations. No synthetic pesticides, no shortcuts — just sun, rain, soil, and patience.
Varieties: Typica & Bourbon | Season: Year-round cultivation, harvest Oct-Feb
Harvesting
Every cherry is hand-picked at peak ripeness. Our farmers know the exact color and firmness that signals perfection. Selective picking ensures only the best cherries make it to processing, which is why you taste complexity and sweetness — never bitterness or defects.
Method: Selective hand-picking | Timeline: October through February
Processing
Cherries are processed within hours of picking. We use both washed and natural sun-dried methods depending on the lot. Washed beans are depulped, fermented, and rinsed to highlight clarity and brightness. Natural-process beans are dried whole for deeper fruit notes.
Methods: Washed & Natural | Drying: Raised African beds, sun-dried
Roasting
Our beans are roasted right in Pignon by skilled artisans who cup and adjust every batch. Roasting at origin means maximum freshness and allows us to tailor each roast profile to the specific characteristics of the harvest. No bean leaves Haiti without meeting our quality standards.
Location: Pignon, Haiti | Profiles: Light, Medium, Dark
Packaging
Freshly roasted beans are packaged immediately in nitrogen-flushed, valved bags to preserve freshness and aroma. Each bag features the roast date, origin details, and tasting notes. Packaging is done entirely in Pignon, creating local employment.
Packaging: Nitrogen-flushed bags with one-way valve
Transport
Packaged coffee is flown by private plane from Haiti directly to Port St. Lucie, Florida. This eliminates the weeks-long container shipping that most imported coffees endure, preserving peak freshness. From roast to your door in days, not months.
Route: Pignon → Port St. Lucie, FL → Your Door
Why Our Process Matters
Typical Imported Coffee
- ✗ Beans sit in containers for 2-4 weeks in transit
- ✗ Roasted months after harvest in a different country
- ✗ Multiple middlemen dilute farmer payments
- ✗ Blended with beans from other origins
- ✗ No traceability to individual farms
Cafe Pignon
- ✓ Flown fresh — roast to door in days
- ✓ Roasted at origin in Pignon, Haiti
- ✓ Direct relationships, fair farmer pay
- ✓ 100% single-origin, never blended
- ✓ Full traceability from farm to cup
Taste the Difference Process Makes
When every step is handled with intention, you can taste it. Order Cafe Pignon and experience truly fresh, single-origin Haitian coffee.
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