09/29/2026
Hand-picking coffee isn't just tradition — it's quality control.
Most commercial coffee is harvested by machine. Machines don't distinguish between a perfectly ripe cherry and one that's not ready. They take everything.
At Finca Perijá — the single-estate farm in Colombia where Rock Top Coffee sources our beans — the coffee is hand-picked. Skilled workers move through the crop selecting only the cherries at peak ripeness. At 1,500 meters elevation, the Tabi, Cenicafé, and Castillo cultivars develop slowly in the cool mountain air — and that's part of how you get Citrus, Cashew, and Caramel notes. Not by accident, but by intention. Starting at the farm.
If you're serving coffee at your business, you deserve to know this story. Link in bio. ☕