I — Where the cup is poured · Perth, today
Carolina Zuleta moved to Perth five years ago. What she could not find here was the coffee she grew up with — not a style of roast, but a specific place, and her father’s hands in it.
So she began bringing it herself. Raíces is that decision: a short supply chain with only one farm at the far end of it.
II — Her father’s farm · Finca YerbaBuena, Colombia
One farm means we can name the person responsible for what you taste.
Fernando Zuleta grows every coffee we sell. He decides when a cherry is ready, how long a lot ferments, and when it comes off the drying beds — the decisions that make the cup before a roaster ever touches it.
It also means the lots are finite: when a harvest is gone, it is gone.
III — The part that holds · Eje Cafetero
The Zuleta family has farmed the Eje Cafetero for generations — long enough that knowing when a cherry is ready is inherited rather than taught.
This is the deepest part of the root, and the part nobody sees. It is also the only reason the rest of it stands up.
Roasted in small batches
Roasted in Perth
Green coffee crosses an ocean to our roastery in Perth, profiled batch by batch to draw out chocolate, caramel and panela — honouring what the Colombian highlands built.
One family,
two hemispheres.
The root splits once, and only once — the farm that grows it, and the daughter who carries it across.
- Colombia
- Fernando Zuleta
- Grows every lot · Finca YerbaBuena
- Australia
- Carolina Zuleta
- Brings it to Perth · Co-founder