For a Natural process, the coffee dries inside the whole fruit, sometimes for weeks, as it slowly...
This is the first time we’ve returned to a producer in the Folk series, and it’s intentional. At ...
What began as the dream of Laetitia and Gaston Rutaganda (known locally as Mama and Papa B) has g...
Humberto Cortez has spent decades tending the slopes of La Plata, a quiet region tucked high in t...
Efren Echeverri is part of a new generation of Colombian producers who see post-harvest work as a...
In the northern hills of Burundi, narrow dirt paths wind between homes of red clay and groves of ...
In the high mountain region of Huehuetenango, Guatemala, Arcenio Castillo tends his farm with an ...
At Aquiares, the work doesn't stop at harvest. Diego has spent years building the processing infr...
WHO AND WHY
Your cup has more to offer than a quick pick-me-up. We built Folk because we knew that feeling, and wanted to do something about it.
OUR FRAMING
Coffee should be more than the first thing you reach for. It should be the moment that anchors the morning — a single cup, sourced from a named producer at a single farm, scored by a licensed Q-Grader, roasted within the week, and brewed with the kind of attention a thing this good deserves. That's the Folk premise. Every Volume is the same answer to the same question: what would it feel like to actually taste your coffee?
We work with Q-Grader cuppers, named producers, and direct-trade importers to ensure every Volume is chosen for taste, traceability, and a lasting connection between origin and cup. Every lot is scored on the SCA 100-point cupping form — only 86+ makes it into a Folk Volume.
We won't ship:
The process
Every lot is scored on the Specialty Coffee Association 100-point cupping form by a licensed Q-Grader. Only lots scoring 86 or higher are admitted into a Folk Volume — full stop. Scores and cupping notes ship with every box.
[SCA Coffee Cupping Protocol v3.0 (2020). Specialty Coffee Association. Q-Grader certification administered by the Coffee Quality Institute (CQI).]
Each Volume is sourced direct from a named producer at a single farm. The harvest year, varietal, washing or natural process, and elevation are printed on every label. No anonymous blends; no co-op aggregation that buries traceability.
[Folk direct-trade relationships include Aurelio Villatoro (Finca Villaure, Guatemala), Arcenio Castillo (Vista al Bosque, Honduras), and four other producers across four origins as of Volume 04.]
Roasted the same week your Volume ships and out the door within 48 hours of cooling. Every box prints a roast date and a drink-by date on the label, so freshness isn't a marketing claim — it's a number you can read.
[Specialty roasters typically recommend consuming within 4–6 weeks of roast for peak flavor. Folk drink-by dates are set at 30 days post-roast.]
The morning cup is the first ritual we ever build. We wake, we steep, we taste, we slow down, we begin. It is central to how a day gets anchored — and yet most of us drink coffee without ever really tasting it.
We exist to change that.
Because when you slow down for the cup, you're slowing down for the moments that make a day worth living.
Sean Stewart is Folk's co-founder. Before Folk, fifteen years as a roaster and Q Grader, chasing better coffee from the competition stage to regenerative farms.
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Founder's Note
We started Folk because we were looking for more. More ways to savor what makes life special. More calm in our mornings. More connection to the people and places behind our daily rituals.
You're looking for something worth noticing. The kind of moment where you can actually taste what's in front of you. Most of us skip right past that moment. Not because we don't care — but because no one gave us a reason to slow down.
That's what Folk is here for.
Coffee Selection
Each Folk Volume is equally captivating as it is functional — a thoughtfully selected pair of lots, with the brew guide, producer notes, and small Folk Object that turn a daily cup into the architecture of a morning.
Two lots · Brew guide · Q-Grader cupping notes
Two lots · Brew guide · Cupping scores & notes
Two lots · Brew guide · Producer & origin notes
Two lots · Brew guide · Q-Grader cupping notes
