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Coffee during travels doesn't need to be a compromise. We put our most approachable coffee in an easy to carry Pour Over Kit, available on our online store. It's ground, nitrogen flushed, and ready to brew; all you need is hot water. You can use it inflight, at camp, or during other coffee-scarce emergencies.

Arroz con pollo, fried yuca, and warm sugar cane tea—a traditional meal in Latin America and one that I would see many variations of in the coming week. Juan, Pedro, and I sat at the dimly lit table, where Doña Maria had bussed our plates moments ago. I thanked her in my embarrassing middle-school level Spanish and she nodded with a grin. Maria Rosa Oidor owns and runs her coffee farm Los Nogales with her husband Antonio Pillimué. Having just turned 60, Doña Maria is an impressive symbol of women in coffee, hiking up mountains daily to organize and direct farm operations.

Last year, we challenged ourselves with the goal to create a blend that tastes better than any other while still holding it to the same high standards of sourcing, roasting, and curating our single-origin coffees that you're familiar with.

You can’t make great coffee without good water. What makes water good? Well there are actually a couple of things to consider. I won't get too technical here, but I really want you to understand some of the basics that can help you feel empowered to make your best cup each day.

This article is part of Cartel's "Educational Series", written by Drew Scharnitzke – our Director of Education. To access our full educational resource library, visit this link.

Hello there. It’s me, Paul. In case you don’t know, I am responsible for sourcing and buying all of the different coffees for Cartel.