Coffee for the Common Good
Our sourcing
The people behind the beans
Good coffee. Dignifying work. The same pursuit.
We primarily source our green coffee through Café Kreyòl and Phil’s Just Java. Their approaches connect exceptional coffee with the livelihoods of the people producing it. For Falconer, just wages, sustainable growing, and careful processing belong in the same conversation as flavor—not as an afterthought.
Our primary sourcing partners
Café Kreyòl
“Direct Trade is our backbone.”
Founded after a journey from Northern Virginia to Haiti in 2012, Café Kreyòl set out to create sustainable employment through specialty coffee. Its approach is built around entrepreneurship and paying producers for the quality of their work—not charity.
Café Kreyòl says it pays around 300% higher wages than Fair Trade requires. That is the company’s stated comparison, not a wage guarantee for every Falconer coffee. The principle matters to us: exceptional growing and processing should earn meaningful compensation.
Its producing-partner profiles name cooperatives, varieties, elevations, and processing methods. Those details put people and craft back into the story, connecting quality in the cup with the work at origin.
Care, from crop to cup
Phil’s Just Java
“Growing coffee can and should improve people’s lives and respect God’s creation.”
A home roaster since 2004, Phil searches for high-quality, socially responsible, environmentally sustainable green coffee. He says he stocks coffees from farms that pay fair wages, practice sustainable agriculture, and improve their communities.
Phil works through importers who document where a coffee comes from and how the farm operates, sharing that information on each coffee page. He buys only current-crop-year coffee and moves it along quickly, keeping freshness central to his approach.
Quality is more than an origin’s reputation. Phil selects coffees with recommendations from importers and their professional cuppers, recognizing that weather, processing, and shipping can change a coffee from one harvest to the next.
Standards with substance
The craft starts long before roasting.
Respect the grower
Both partners connect coffee quality with producer livelihoods. Café Kreyòl emphasizes direct trade and quality-based pay; Phil explicitly looks for farms that pay fair wages and contribute to their communities. That is the kind of sourcing relationship we want to support.
Care for the land
Sustainability takes shape at the farm. Phil’s Sumatra sourcing notes describe shade-grown cultivation and organic farming practices; Café Kreyòl’s Sipi Falls partner profile describes training in climate change, tree inventories, and agricultural practices. These are origin-specific examples, not a blanket certification of our coffees.
Honor the process
Quality depends on growing, sorting, fermentation, and drying—not roasting alone. Café Kreyòl’s Brazil Yellow Catuai profile describes natural-processed coffee fermenting for 14 days to break down sugars into the seed, then sun-drying on raised beds, with the farm’s own mill keeping processing controlled and even. Phil’s Sumatra notes describe double hand-sorting to reduce defects, while his Ethiopia notes identify natural processing and raised-bed drying.
From their craft to our roaster.
Our job is to carry that care forward. Explore the coffees, taste what makes each one distinct, and meet the people behind your cup in the Producer Information on each coffee page.
Shop our coffees