Why We Built Siip (And What We're Learning From It)
People often ask us why we started Siip. And the truth is, there are two reasons — one rooted in a broader challenge we’ve seen in coffee for years, and one personal.
1. Making Great Coffee Easier to Understand and Enjoy
Over the years, we’ve had so many conversations with friends and coffee drinkers around the world — people who love specialty coffee, drink it every day, and still feel unsure when choosing what to buy. We hear things like:
“I know when I like a coffee when I taste it, but I couldn’t tell you what it is that I like about it.”
or
“I don’t even know what half of this means — natural? anaerobic? thermal shock? 😵💫”
The way we talk about coffee is often confusing, even for engaged drinkers. There’s a lot of jargon, and not a lot of clarity.
We built Siip to help bridge that gap — to give people a simple, structured way to explore the coffees they’re drinking, understand what’s behind them, and discover more of what they love.
We want Siip to be a tool for discovery — something that helps people develop their palate, understand their preferences, and feel more connected to the coffees they’re drinking. The kind of tool that makes you say:
“Now I get it. I want more.”
2. Giving Producers and Regions the Recognition They Deserve
The second reason is something we’ve seen again and again in our work with producers.
Before Siip, our team spent years working in the coffee supply chain — hearing from thousands of producers, and supporting some in accessing specialty markets. And while some of those coffees made it into the hands of amazing roasters and consumers, the producers themselves rarely became household names to the people drinking their coffee.
Most roasters genuinely want to highlight origin and share meaningful stories. But the reality is, they often bear the burden of trying to pass on stories they haven’t experienced firsthand. They rely on their suppliers to share those details, who often collect information from farms when they can — but rarely in a way that’s consistent, structured, or designed to reach the end consumer.
So even when a farm name appears on a bag, it’s usually just that: a name. The story behind it — the people, the place, the meaning — gets lost in the complexity of the supply chain.
Siip is our attempt to change that. By structuring data and making it searchable, comparable, and visible, we can help bring producers into the spotlight — not just as names on a label, but as people and places with stories, consistency, and value worth celebrating.
And it’s not just about individual farms. One of the most exciting things about structured data is that it can elevate entire regions. When more people start to associate great coffees with places like Huila, or Guji, or Minas Gerais, that awareness builds collective value — just like “Napa Valley” or “Bordeaux” means something in wine. Regional recognition is a rising tide, and we want Siip to help lift all boats.
The Product Today — and the Possibility Ahead
Today, Siip is intentionally simple. It gives users a clear view of the most important information on a coffee: who roasted it, where it was produced, and what it might taste like. You can scan a bag, explore a bit, see if it’s a good fit for your style, save coffees you’ve enjoyed, and purchase select bags from top roasters.
But beneath the surface, every scan is helping us build something much more ambitious.
Tens of thousands of coffees have already been indexed in Siip, and with each one, we’re collecting structured data that can unlock entirely new ways to discover and appreciate coffee. Imagine being able to:
Explore trends in your personal taste and map out what you actually like
Receive a notification when a seasonal single origin you enjoyed last year becomes available again with the fresh harvest
Walk up to a wall of coffee and say, “Oh yeah — this one is for me.”
Find a new favorite from a roaster or country you’ve never heard of — matched perfectly based on what you already love
That’s where we’re headed — and the groundwork is already in place.
What We're Learning From Your Scans
As more coffees are scanned and explored, we’re starting to see some exciting trends in what people are drinking and enjoying. Here’s a glimpse into what the data is telling us:
Roast Profiles: Medium is the Sweet Spot
Medium roasts are by far the most commonly scanned. They strike a balance between origin clarity and roast development, making them approachable and versatile.
Light and light-medium roasts come next — reflecting interest in fruit, florals, and nuance.
Dark roasts are a clear minority, suggesting Siip users lean toward complexity over boldness.
Origin Hotspots: Ethiopia, Colombia, and Central America Led in Q1
Ethiopia – A cornerstone of specialty coffee, known for its vibrant florals and fruit.
Colombia – Loved for its diversity of profiles and clean, balanced cups.
Guatemala, Peru, Costa Rica, and Kenya – Strong representation across both blends and single origins.
Top Producers: Recognizable Names Are Getting Love
Among the coffees scanned, a few standout producer names appear again and again:
Jairo Arcila – Colombian producer known for experimental fermentations
Volcan Azul – A celebrated Costa Rican farm with consistent quality and innovation
Cafe Rivense – A family-run project in Chirripó, Costa Rica, offering honey and natural coffees featured by roasters across four continents
Processing Trends: Classic Methods Still Reign, But Innovation Is Rising
Washed and Natural methods are nearly tied at the top, with clean and fruit-forward profiles leading the way.
Honey Process shows strong interest, especially in its red, yellow, and black variants.
Anaerobic fermentation is steadily rising.
Innovative processes like thermal shock and carbonic maceration are still niche — but they’re gaining attention among adventurous drinkers.
Most Popular Flavor Profiles
1) Sweets & Desserts (Most Mentioned)
Chocolate, caramel, honey, vanilla — cozy, indulgent, and familiar.
2) Fruits (Close Second)
Red fruits (cherry, apple) dominate, along with citrus and tropical notes like lemon and mango — loved for their brightness and vibrancy.
3) Nuts & Grains
Hazelnut, almond, and oat provide grounding, often in balance with sweeter notes.
4) Tea & Fermented Notes
Black tea, green tea, and soft fermentations are showing up more frequently — pointing to growing interest in delicate, layered cups.
5) Roasted & Toasted
Molasses, burnt sugar, and smoky notes round out the list — bold and comforting for fans of deeper roasts.
Final Thought: The Curious, Informed Drinker
The data shows something we’re incredibly excited about: Siip users are curious, engaged, and eager to explore both origin and process. You care about where your coffee comes from, how it was made, and who was behind it. You’re leaning toward coffees that offer clarity, depth, and meaning.
And increasingly, you’re not just drinking coffee — you’re learning.
That’s the kind of journey we’re proud to support.
Thanks for being part of it.
Nick
Cofounder & CEO