Movement 01
Cupping
We cup samples from every experimental lot Rodolfo produces — usually thirty or forty micro-lots each harvest. We shortlist blind, then discuss origin.
Sourcing & Transparency
Coffee is a relationship, not a commodity.
We buy from one family, in one valley, on terms we publish in the open. This page explains how — and how growers, roasters and researchers can take part.
Growing partners
1 family
Rodolfo Ruffatti Batlle, Santa Ana
Farms in the programme
3
El Borbollón · San Antonio · Las Cruces
Minimum price paid
3× C-market
floor, never ceiling
Forward commitment
12–18 months
agreed before flowering
Our principles
Six commitments, written before the season begins.
- № 01
One family. One valley.
Every coffee we roast this season comes from Rodolfo Ruffatti Batlle and the three farms his family cultivates on the slopes of the Ilamatepec volcano in Santa Ana, El Salvador. We do not shop from importers' spot lists; we source from people we can call by name.
- № 02
Prices in the open.
For each lot we publish the FOB price paid at export and, where the grower agrees, the farm-gate price received before milling. Our floor is three times the local commodity price. When the market rises, our price rises with it — never the other way around.
- № 03
Multi-year commitments.
We commit to volumes twelve to eighteen months ahead of harvest. This gives Rodolfo the certainty to invest in soil, in shade, in fermentation trials — the slow work that a spot-market buyer can never justify.
- № 04
Regenerative, quietly.
Native shade above the coffee. Cover crops between the rows. Pulp returned to the soil as compost, water recirculated through the wet mill. No synthetic fertilisers on the experimental blocks. The word 'regenerative' is easily worn out; the practice is not.
- № 05
Roasted in Amsterdam, on electricity.
Our roasters are fully electric, powered by renewable energy from the Dutch grid. Small batches, light development, and profiles built lot by lot rather than recipe by recipe.
- № 06
The grower is credited.
The farmer's name appears on the label, on the website, and in every conversation we have about the cup. Coffee is agriculture before it is anything else.
“A farm that regenerates is a farm you can hand to your children. Everything else is just this year’s harvest.”
From cherry to cup
A season, told in six movements.
Movement 02
Visit
At least once each harvest we walk the farms. We taste ferments at the mill, review the previous year's soil analyses, and agree what to try next.
Movement 03
Contract
A written contract in English and Spanish. Volume, price, payment terms, and — for experimental lots — a shared write-up of the process so the knowledge is not lost.
Movement 04
Shipping
Vacuum-sealed GrainPro inside jute, refrigerated container where the origin and season warrant it. We prefer slower, cleaner logistics over air freight.
Movement 05
Roasting
Light development on our electric drum. Every batch is cupped against the reference sample from origin before it is released.
Movement 06
Feedback loop
Cupping notes, sales data and customer messages are shared back with Rodolfo at the end of each season. The next year's plan begins there.
How to take part
Sourcing is a conversation.
We keep the circle small on purpose. If any of the following describes you, we would like to hear from you.
For growers
We are not accepting new origins for the 2026 harvest. If you produce experimental or heirloom lots in Central America and would like to be considered for future seasons, write to us with your farm, altitude, varieties and processing notes.
growers@flyingfrogcoffee.comFor roasters & buyers
Occasionally we release green coffee from our shared containers to a small number of like-minded roasters. Volumes are limited and reserved for buyers who publish their own prices paid.
green@flyingfrogcoffee.comFor guests & researchers
The roastery is open by appointment for students, journalists and coffee professionals interested in the sourcing programme. We share our contracts and cupping records on request.
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