Coffee Made for You,
Not for the Masses
A great cup of coffee comes from high-quality beans, proper processing, fresh roasting, and careful brewing. Whether you love a fruity light roast or a bold dark roast, understanding these basics helps you choose and enjoy better coffee every time!
But the journey doesn’t stop at taste — it begins at the farm. The altitude, climate, and care that go into each bean’s growth shape its unique flavor profile. Once harvested, precise processing methods preserve those characteristics, while small-batch roasting unlocks their full potential. From bloom to brew, every detail matters. At OAK23, we’re passionate about helping you experience coffee not just as a beverage, but as a craft — one that’s rooted in quality, sustainability, and soul.
The elevation at which coffee is grown directly impacts flavor: High-altitude coffee grows slower, allowing beans to develop complex flavors, bright acidity, and sweetness. Low-altitude coffee – Matures faster, often resulting in a flat or bitter taste.
In contrast, low-altitude coffee matures quickly in warmer climates, which can lead to a simpler flavor profile that’s often described as earthy, woody, or bitter. While easier to harvest and process, these beans typically lack the vibrant qualities found at higher elevations.
At OAK23, we carefully source our beans from high-altitude farms in regions like Kenya, Colombia, and Puerto Rico — places where climate, elevation, and tradition come together to produce coffee that’s not only flavorful, but unforgettable.