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THE FARM STAYS IN THE FRAME.

Zambia comes from one twelve-acre farm. Uganda comes from 400+ smallholders high on Mount Elgon. Both are traceable micro-lots, roasted only after you order.

Zambia / single farm

Zambia

One farm. One honest cup.

This coffee comes from a single farm of about twelve acres in Zambia. Catimor 129 grows there at roughly 3,900 feet on flat, fertile ground.

The cherries are hand-picked at full ripeness, floated overnight, depulped, washed, and dried slowly under shade mesh to 12% moisture before they are hulled and rested.

Fourth Man did not build this relationship over email. Its team stood in the rows, met the families, and watched the people behind the lot do the work firsthand.

Source
One Zambian farm
Elevation
About 3,900 ft
Variety
Catimor 129
Process
Washed, shade-dried
Choose Zambia

Mount Elgon

Uganda

High ground. Shared harvest.

This lot grows in Bududa on the slopes of Mount Elgon, more than 4,200 feet above sea level. Volcanic soil and altitude shape the slow-growing harvest.

What began as a conversation among roughly thirty growers has become a network of more than four hundred smallholder farmers contributing to the lot.

Lifesong built local processing capacity so the coffee can travel more directly, growers can receive more than the middleman once paid, and the work can help fund a school in the same community.

Region
Bududa, Mount Elgon
Elevation
More than 4,200 ft
Farmers
400+ smallholders
Process
Washed, hand-picked
Choose Uganda

Fourth Man was there

THE PEOPLE BEHIND EVERY BAG.

The sourcing story is personal. Fourth Man’s team walked the young Zambian plantation, met its pickers, and saw the harvest firsthand. In Bududa, relationships grew from a first conversation with roughly thirty farmers into a network of more than four hundred.

See Fourth Man’s field story

Zambia / cherry to cup

SLOW
BY
CHOICE.

  1. 01

    Picked fully red

    Only ripe cherries are picked by hand. The rest stay on the branch until they are ready.

  2. 02

    Floated overnight

    The harvest rests in water so the first sorting can separate what belongs in the lot.

  3. 03

    Depulped and washed

    Fruit is removed from the seed, then the coffee is washed clean.

  4. 04

    Shade-dried to 12%

    The parchment dries slowly under shade mesh, protecting it from a rushed finish.

  5. 05

    Hulled, rested, shipped

    The finished green coffee rests before it begins the trip to Fourth Man in California.

Roast guide

SAME ORIGIN.
DIFFERENT EXPRESSION.

Espresso is a roast direction, not a different bean. Pick it when you want the coffee to stand up to pressure and milk.

01

Light

Roasted brightest. The most origin character in the cup.

02

Medium

The everyday middle. Balanced, round, dependable.

03

Dark

Longer in the roaster. Deep, bittersweet, heavy.

04

Espresso

A medium-dark roast built to hold up under pressure.