Farmers pluck the ripe, red cherries from plants, then bring them in sacks to a central mill to remove the pulp from the bean. We’re going to guess you’re already well-acquainted with the bean.
The bean is preserved, but the skin and pulp of the fruit are typically discarded. Some of it is used as fertilizer; a lot of it gets washed downhill into rivers. More than 15 million tons are wasted each year.
We visited coffee farms all over Central and South America before settling on the Caldas region of Colombia for our first bottling. We work directly with the Colombian Coffee Federation to compensate farmers for their fruit waste.
We concentrate the fruit to lower its weight, then import it by ship to the United States. It finishes its journey from farm to vodka in a distillery in upstate New York.
Tristan Willey was a bartender and whiskey distiller before he founded Good Liquorworks. He hails from New Mexico and can run a 1500 meter dash in 3:47.
Mark Byrne is a former editor at GQ, and was one of the first professional distillers in New York City. He grew up in California, Kenya, Wisconsin, and Zimbabwe.