Our Story

Equator's ethos is simple: Our passion for quality and sustainability drives everything we do. We think about the impact of our business on the people who grow our coffee, on the people who drink it, and on the planet. We've built an intensely loyal following among chefs and others who are entirely serious about taste, as our deep commitment to these issues translates into an unforgettably authentic experience for people who drink our coffee.

How far do we take our twin obsessions with quality and impact? We do something highly unusual for a roaster: We farm our own coffee. Finca Sophia is our 45-acre agro-paradise in Panama. Our hands are in the dirt as we nurse our rare Geisha coffee varietal, which we predict will set a new standard for micro-lot flavor profiles. But we don't stop there. We've built environ- mentally friendly housing for our workers and invest in their well-being as seriously as we invest in the latest brewing technology.

Our roasting facility is located in Marin County, CA, where some of the most significant national trends in farming are born. In 16 years of business, we've built a loyal customer base of fine restaurants, hotels, and retailers who love coffee as much as we do.

As a women-owned green business, we work tirelessly to empower every link of our global and local supply chain. You can taste our integrity, which is backed by the environmental and social justice certification systems of organic and fair trade.

Lastly, a word about a hot topic: climate change. Equator is proud to be one of the first roasters in the nation to possess a Loring SmartRoaster, a sophisticated machine that reduces carbon emissions by 80% without compromising our artisan quality. In addition, we have planted 25,000 shade trees on our farm in Panama.

Equator takes action with sustainability programs at all levels of operations. These practices include:

  • Roasting on the Loring SmartRoaster to reduce carbon emissions by 80% without sacrificing artisan quality. Equator is one of the first roasters in the country to utilize this new technology.
  • A delivery truck powered by locally produced biodiesel fuel and a hybrid car for service
  • A compost program that incorporates 100% of chaff and coffee grounds
  • The donation of jute and burlap coffee bags to area gardeners for reuse
  • Annual CCOF inspection and certification for compliance in proper handling and storage of organic coffees