Select Page


Our coffee has a story. It starts with the farmers who dedicate their lives to the soil and the care of the coffee.

These partnerships help us develop coffees that we are proud of and create exceptional experiences for our customers.



John Schippers of Finca San Luis in the Santa Rosa Department of Guatemala is a 3rd generation coffee grower. He and his wife, Regina raised their two daughters, Paulina and Daniela amongst the coffee shrubs and beneficios of Western Guatemala. The sisters have grown to become the 4th generation of Schippers in the coffee industry, as they work to bring their father’s coffee to the US through their company, Dos Niñas Coffee Importers. Prevail and the Schippers family have shared a special  connection for years. The children of Prevail’s founders, Wade and Megan Preston, affectionately refer to the Schippers sisters as “Tía Paulina” and “Tía Daniela”, making this offering truly a family affair.

Dos Ninas Coffee, San Luis, Gautemala
Dos Ninas Coffee, San Luis, Gautemala
dos ninas coffee

This Yellow Icatu variety is grown along the rim of a volcano at Finca San Luis. The rich volcanic soil creates a rich cup profile. The deep notes of peanut butter and milk chocolate make it the quintessential “comfort coffee”, best enjoyed in an overstuffed chair while reading a good book. 

Guatemala, Finca San Luis
FarmersProject, Sirof, Marco and Marianella

This beautiful honey processed Sarchimor variety epitomizes Finca Sircof’s relentless pursuit of quality. This high-altitude coffee is graced by the gentle weather of the Central Valley coffee zone. Local farmers care for their land and a diversity of crops surrounding Finca Sircof. Many of these farms border protected forest areas, providing a positive co-existence between sustainable farming and a prospering environment. Sircof specialty coffee starts with a careful collection of the ripe Arabica beans, immediately processed in the artisan wet mill right on their farm.

Costa Rica, Sirof

Costa Rica


Almost a decade ago, Marcos and Maricela Oviedo of Finca Sircof faced a terrifying truth. Their family coffee farm could not survive if they continued to operate as they had for the prior two generations. Risking all of their savings, the Oviedos decided to build a micro mill. With more control of the processing and production chain, they are now able to yield the best possible quality coffee. The Oveidos continued to find ways to improve their production and cupping scores and now produce some of the best lots the area region has to offer. Marcos and Maricela have partnered with other producers in the area through Farmers Project Costa Rica to build sustainable direct trade relationships with roasters all over the world. At Prevail, we consider ourselves blessed to be one of the early roasting partners of Farmers Project Costa Rica and the Oviedo family.

Dos Ninas Coffee, San Luis, Gautemala
Dos Ninas Coffee, San Luis, Gautemala


Sidama Legend

Samuel Demisse was born and raised in Ethiopia. His father was a coffee professional and taught him about the industry at a young age. After immigrating to the United States, Samuel founded Keffa Coffee, an importer focused on supporting and sustaining coffee growers by working with origin partners who pay higher than average wages and treat workers fairly. On the ground in Ethiopia, Keffa’s licensed Q-grader Tsega Melesse cups every lot before it is prepped for export to ensure the highest quality standards. She also coordinates export logistics.

Keffa Ardi, Sidama Legend
Keffa Coffee, Ardi, Sidama Legend

This exceptional offering from the Sidama region is the epitome of Samuel and the Keffa team’s relentless pursuit of quality and traceability. Sidama Legend is composed of the very best smallholder offerings from the Kerchanshe washing station in Anasora, Guji Zone and naturally processed on raised drying beds utilizing a drying process that Keffa has been optimizing for over a decade; producing brighter, sweeter, cleaner coffees year after year.

Ethiopia Sidama Legend
Kula Project, Rwanda
Rwanda Coko Coffee



Kula Project is a non-profit organization based in rural Western Rwanda. For the better part of a decade, Kula has remained committed to its belief that charity will not eradicate poverty, business will. Kula’s mission is to develop, equip and empower primarily female entrepreneurs in rural Rwanda by providing industry training, business investment and leadership skills. One of the chief economic drivers in Rwanda is coffee and many of Kula projects entrepreneurs are smallholder coffee producers. With training from Kula Project’s incredible staff, made up almost entirely of Native Rwandans, and transparent direct trade relationships with roasters like Prevail Coffee, these women are able to build their own profitable agribusinesses allowing them to raise healthy families and send their children to school.

Kula Project, Rwanda



This coffee is a blend of multiple regions in Colombia with a focus on cup consistency. It is decaffeinated by the local company Descafecol, in the town of Palmira, Valle de Cauca, using the Ethyl Acetate (EA) process. This decaffeination method has a positive impact on both the environment and the local economy.  The carbon footprint is greatly reduced by decaffeinating at origin rather than shipping tons of coffee to a decaffeinating facility on another continent. Descafecol is also able to create jobs in the local Colombian economy by keeping this process at origin. 

Columbia, Aromas Del Sur, Decaf
Columbia, Aromas Del Sur, Decaf
Columbia, Aromas Del Sur, Decaf

The ethyl acetate used by Descafecol is produced by sugarcane grown locally in Palmira. Sugarcane grows at lower elevations than coffee and is often planted at the base of the same mountains where coffee flourishes. Ethyl acetate and spring water are the only substances coffee comes into contact with during the decaffeination process. This process is FDA approved and the ethyl acetate produced by Sucroal is verified food grade, kosher, and halal.
Ethyl acetate is a natural solvent, meaning it can dissolve other substances. The EA process gently extracts the caffeine from raw, green coffee, avoiding the use of excessive heat that could damage the structure of the coffee. This produces a decaffeinated coffee with all the complex cup characteristics one would expect from its fully caffeinated counterpart.

Columbia, Aromas Del Sur, Decaf

Our Story

From working in coffee with other coffee companies to taking the risk to go out on our own, we has kept the vision of bringing people and coffee together. 

Visit A Union Cafe