Welcome to Phil & Sebastian. It’s not so much a business as it is the single-minded pursuit of a better cup of coffee. For the past decade we’ve spent most of our waking hours dedicated to the notion that coffee can and should be better than it is. We’ve travelled the world, micro-financed projects in coffee growing countries, custom built our own roaster, co-authored graduate level studies on water, and performed countless other harebrained feats in the service of our obsession. All in the hopes that the cup of coffee we pour today, will be just the tiniest bit better than the one we served yesterday.
It’s a fortunate thing if you’re our customer, and mildly unfortunate if you’re related to us. So, with the utmost earnestness, we invite you to come by one our cafes, visit a cafe that serves our coffee, or order a bag, and let us know how we’re doing. And when we say let us know how we’re doing, we mean it. Feedback can only make us better, and that’s why we’re here in the first place.
Fresh off a visit to the Gatuyaini factory again in 2018, we are reminded how much we admire their operation. During the processing of this lot, it was mill managerPhilip Gachoka’s second harvest in the role. He’s probably the youngest factory manager Phil has met in Kenya, and he thinks his age brings a fresh exuberance to the role. It certainly shows in the taste of the coffee. Watching him work this 2018 season, he’s as diligent as ever, ensuring that only ripe cherries make the cut for processing. Thanks to the magic of freezing green, this coffee is still fruity, floral and ultra clean with vibrant acidity - everything you hope for in a Kenyan coffee.