This month, we’re delighted to welcome back POMA Coffee — a team doing important work at the very start of the coffee chain. What excites us about POMA is their patience and precision; a focus on timing, plant physiology, and small adjustments that can make a
meaningful difference.
In the interview that follows, the team share reflections on what they’re learning, where
progress really comes from, and why taking the long view matters — for farmers, for quality, and for the future of coffee.
As we head into a new year with Bean Bros, we’re excited to keep sharing coffees like this. Thank you, as always, for being part of the journey. There’s plenty more to come!
Looking back since we last featured you, what’s a belief or assumption about coffee
production that your work has challenged or refined?
We have increasingly refined the assumption that nutrition, or fertilizer, must primarily be
delivered through the soil, and that soil balance alone determines nutritional success. While soil health remains important, our work has shown that foliar nutrition can be a far more efficient and precise way to meet the needs of the plants at critical moments that shape quality and productivity. Rather than replacing soil-based approaches, this has shifted our thinking toward a more integrated perspective where timing, plant physiology, and delivery method are just as important as overall soil conditions.
Your work often sits between research and real-world farming — where do you see
the biggest gap between what we know and what gets implemented?
We have become much more aware that implementation needs cultural change. It is not
enough to show that something works. Coffee is very tradition based and influenced. So, you must demonstrate, cultivate a relationship and work for change. This takes much longer than we expected but it might also be a good thing. Taking time to reflect and move at the right pace to not make mistakes in a perennial system that is supposed to be there for many years to come.
Has there been a recent trial or result that surprised you?
One surprise has been how strong the impact of small, incremental changes at just the right time can be when they are well-aligned with the existing system. In some cases, modest adjustments to for example nutrition timing produced clearer quality improvements than more radical interventions we expected to be more impactful. It reinforced how sensitive coffee plants are — and how important precision and timing really are.
When you’re selecting coffees to share with drinkers, what signals tell you a lot has
gone “right” long before the cup reaches the roaster?
When intensity and complexity meets balance and sweetness. From what we have seen
from our research, the most well-executed coffees, from an agricultural perspective, are the ones where intensity and complexity forms without compromising the overall balance of attributes and sweetness in the cup. That’s when we know we did something right!
How do you stay grounded when working with long timelines, slow results, and
systems that take years to show impact?
Patience is everything when working with perennial crops like coffee. You just have to
acknowledge that good things take time - and that you must allow the transformations that require it to do it. It’s actually a very healthy thing to practice - patience. We just remind ourselves that we are on the right path and good results and things will come to us and the farmers if we have the courage to let things take the time they take.
If you could run one experiment purely for curiosity — without commercial pressure — what would you want to explore next?
We would love to explore the relationship between hormonal signalling in the coffee plant
and cup quality over multiple seasons. Specifically, how different management decisions and techniques influence hormonal balance during key developmental stages, and how those signals translate into aroma development, sweetness, and complexity. It feels like an area where we intuitively see strong effects in the field, but where we still lack a clear, long-term understanding. Being able to observe those processes without time or commercial pressure would be incredibly exciting.
The Coffee This Month
Wamuguma, Kenya, Sl28 + SL34, Washed
Grown in the highlands of Gatundu, Kenya, this coffee comes from Wamuguma Coffee Factory, a proud member of the Ritho Farmers’ Cooperative Society founded in
1972. Cherries are carefully hand-delivered and fully washed, then slowly fermented and sun-dried on raised tables to develop exceptional clarity and depth. The result is a clean, vibrant cup that reflects decades of cooperative expertise, sustainable farming practices, and a strong commitment to supporting local farmers and their communities.
Santa Monica, Colombia, Chiroso, EF2 Natural
Produced at Santa Monica farm in Colombia, this coffee is crafted by renowned producer Jairo Arcila, whose work bridges deep tradition and cutting-edge fermentation. Grown in cool, well-ventilated conditions and processed using Jairo’s precise EF2 Natural method, the coffee undergoes a carefully controlled two-stage fermentation followed by slow drying on raised beds. The result is a vibrant, structured cup bursting with watermelon and red grape sweetness, layered with honeysuckle florals and a clean, juicy finish.
Volcan Azul, Costa Rica, San Isidro, Honey
Grown on the fertile volcanic slopes of Costa Rica’s Central Valley, this coffee comes from Volcán Azul, a family-run farm led by Alejo Castro. Cultivated at high elevations and processed in a state-of-the-art mill, it reflects generations of dedication to quality alongside a forward-looking spirit of innovation. Through ongoing experimentation, variety research, and resilient farming practices, Volcán Azul produces expressive, refined coffees shaped by volcanic soils, sustainability, and a deep commitment to adapting to a changing climate.
