Fig Mood Espresso

About the Coffee

Evin Herrera farms in Honduras, but his connection to Phil & Sebastian goes back further than his career does. Phil Sebastian's Sebastian Sztabzyb first met Evin in 2012 when Evin was a teenager helping his father, Margarito, on the family farm. Margarito was already an established producer the roaster worked with closely, and Evin and his brother Kevin were simply kids running around at the time. Over the past four years, Evin has been supplying Phil & Sebastian directly, building on that long prior relationship with his father.

Evin's coffee is processed using a washed method: the cherry is depulped the same day it is picked, then fermented for 36 to 40 hours. After fermentation, the coffee is dried on shaded raised beds at Margarito's property. Shaded drying slows the process down, which helps preserve the coffee's quality more consistently than drying in direct sun. Sebastian visits Honduras every harvest to cup individual daylots from each producer they work with, selecting the standout lots separately. Because some of those lots are small, they are blended together to make a release practical.

Over recent years, Evin has overhauled his farm management, added quality control steps to his processing, and reinvested his income into acquiring more land and planting more coffee. Phil & Sebastian also have a small farm in Honduras, and Evin and Kevin are their partners in that project. Beyond the coffee supply relationship, Sebastian and Phil are genuinely invested in seeing what Evin builds next.

About Phil & Sebastian

Phil Robertson and Sebastian Sztabzyb co-founded Phil & Sebastian in 2007 in Calgary, Canada. Phil came from an engineering background and built a custom roasting machine for the company, along with software that runs order fulfillment and coffee menus. Sebastian focuses on sourcing coffee in Central and South America and managing the business side. Both founders travel to origin to buy green coffee directly.

Phil & Sebastian pay above the industry average for green coffee and invest in on-the-ground projects at origin, including their own farm in Honduras. Their sourcing relationships tend to be long-term, built over years of repeat visits and direct contact with producers.

"Phil & Sebastian is a favourite of mine from my time in Calgary. My wife swore by their "Hartmann Honey" beans, and we stocked it (or, maybe "hoarded" is a better word) for as long as they sold it. It feels like a 'full circle' moment to finally have them in our rotation."

- Dean, Director of Coffee