Culainn and Lea are the team behind Conscious. Their journey began in 2021, working alongside coffee producers in South America, where they immersed themselves in the world of specialty coffee cultivation, processing, and importing. With backgrounds in design, research, and international law, they brought a thoughtful and multidisciplinary approach to building long-term partnerships with smallholder producers and community projects in Peru - relationships that remain at the heart of their work today.
Over time, their sourcing has expanded to include other origins, always guided by a commitment to developing a more equitable coffee supply chain. For them, being involved from the very beginning, starting at farm level, is not just a philosophy but a practical foundation for how they work. This hands-on engagement across every stage of sourcing, importing, and roasting informs each decision they make.
As a certified Arabica Q Grader, Culainn leads the sensory evaluation of coffees. Together, they use this expertise to select vibrant, high-quality lots and provide meaningful feedback to their producer partners, supporting continuous quality improvement and shared value. This approach ensures traceability, transparency, and consistently excellent coffee.
Their goal is straightforward: to source and roast coffees that are vibrant, approachable, and reliably delicious while contributing to a fairer supply chain. Achieving this means adapting to the unique context of each region and building strong, respectful partnerships within them.
At Conscious, every coffee is roasted to express its origin clearly and honestly. Through meticulous testing and refinement, they craft tailored roast profiles that bring out the distinct character of each lot. Using their Giesen W15A drum roaster renowned for its precision and consistency, they produce coffees that are sweet, smooth, and beautifully balanced, cup after cup.
