United States Barista Championship

The Barista is the voice of the producer.
-Helen Russell
Co-Founder & CEO Equator Coffees & Teas

In our latest Equator Film, we journey to Seattle, Washington for the United States Barista Championship. Equator's own Talya Strader competed against the top 36 Barista's nationwide, with coffee from our award-winning farm Finca Sophia.


Our philosophy on coffee is built from a question: how do we create value from our perch in the coffee supply chain, standing at the intersection between local and distant coffee communities? It is this question that continues to frame our narrative as we strive to grow a business that values the stakeholders in both communities with respect for the people, the process and the product. We love that coffee is our connection and we hope you enjoy this glimpse into our world.

"So many hands touch this product, and that's why we call it a chain of well-being." 
-Helen Russell
Co-Founder & CEO Equator Coffees & Teas


In our latest Equator film, we journey to Finca Sophia. Located in the highlands of Panama at an altitude of 2,100 meters, the highest farm in Central America, Finca Sophia was founded in 2008. It is planted solely of Gesha—pairing this legendary coffee varietal and the extreme altitude—which yields a one of a kind coffee. Our first harvest of Finca Sophia was fortunate enough to be named a Good Food Awards winner in 2016.

"We are so proud to be a part of our coffee community. Finca Sophia has been a decade-long labor of love."
-Helen Russell
Co-Founder & CEO Equator Coffees & Teas

Equator Partner Spotlight- Sufferfest Beer Company

We were instantly won over by the exceptional flavor and fresh taste of Sufferfest Beer”
— Maureen McHugh, VP of Operations, Equator Coffees

At Equator, we love partnering with like-minded businesses. That is why we are proud to carry Sufferfest beer in our retail cafes throughout the Bay Area. 

Sufferfest gluten-removed beers are produced locally in San Francisco. Their special brewing process removes the gluten allergen during fermentation, preserving the taste and integrity of the beer. Simply put, you get all that great beer taste you want, but without all the gluten!


Meet Dan Sibomana, who traveled from Kigali, Rwanda to work with Equator in our cafes as part of our Barista Exchange Program. Dan spent time in all five Equator cafes learning management and barista skills from our amazing retail team. Dan shared beautiful stories with our community about the farms he works with and brewing coffee for the women who work tirelessly to grow top quality for all of us to enjoy.

"I have a big suitcase that I am taking home of knowledge that I got from Equator Coffees"
-Dan Sibomana
Manager, Question Coffee