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 crop Kenyans are back in the rotation! This AA lot of Rukira is our first release from Kenya for the 2017/2018 season. During my trip to Kenya this last January, the coffees of the Othaya mill were once again the best I tasted, and as with the last two years, we purchased all of our Kenyan coffees from them. Othaya is a large operation, but nevertheless very quality focused. They boast their own dry mill and a quality control/cupping lab. Mr. David K. Wairagu leads both operations, and I’m once again indebted to him for the time he spent with me this year, roasting and setting up cuppings late into the night. David is a quintessential host, and he’s as gracious and studious as they come in Kenya.