My name is Ti’Grain. I’m a tiny coffee bean — green and a little wrinkled. But don’t let appearances fool you: I’ve seen the world. And if I’ve made it all the way to a coffee cup here, it’s thanks to the dozens of hands that helped me along the way. Come along, I’ll tell you my story…

🌱 The Beginning: Far Away, Under the Sun

I was born on the slopes of a volcano, on a plantation where the sun beats down and the earth smells of ash and warm grass. Maria was the one who picked me — with a gentle but precise touch. She dropped me into a big woven basket, along with my ripest brothers and sisters.

“You look like a promising one, little guy,” she whispered.

After a bath, a short fermentation, and several days drying in the sun, I was ready: still green, a little nervous, but excited for the journey ahead.

🚛 The Big Departure with the Logistics Expert

That’s when I met Jean — the man who speaks loudly into a radio clipped to his vest. He works for a transporter specializing in agri-food logistics. He said that my buddies and I were about to cross the ocean.

Jean loaded us into a ventilated container with controlled temperature. He explained that green coffee is fragile — it doesn’t like humidity or temperature swings. His job is to optimize routes, layovers, and timelines. In short, to get us to our destination in the best conditions possible.

“We’re not here for sightseeing,” he joked as he shut the container doors.

⚓ A Boat, a Port, and Customs Clearance

After weeks of rocking and rolling at sea, I finally felt the salty air turn into dockside fog. A new man was waiting for us: Mathieu, a port logistics agent.

He opened our container, checked the paperwork, and inspected the seals. Everything was in order. He said green coffee is like gold to roasters — not a single pallet could go missing.

🏢 Ripening at the Transport Hub

Before reaching my final destination, I was brought to a large warehouse at Memphré. It was cool, clean, and quiet. That’s where I met François, the warehouse supervisor, who told me that beans like me often spend a little time here to rest before heading to the roastery.

“You’ll take a break, get acclimated — you’ll even improve in quality during your stay with us,” she said with a smile.

The conditions were perfect: not too hot, not too humid — just right. Every batch was labeled, monitored, and ready to leave the moment Café William placed an order.
Here, I wasn’t just stored — I was nurtured and cared for.

🚚 Off to the Roastery

That’s when Stéphane, the truck driver, came into my life. He doesn’t talk much, but he knows every turn between the warehouse and the roastery. He was the one who delivered us to the master roaster — a big workshop that already smelled like the joy of fresh coffee.

🔥 The Transformation at the Roaster

Then I met Arthur, the master roaster. He studied me carefully.
“A good arabica deserves respect,” he said, as he weighed me.

He spun me in a machine that roared like a volcano. In just a few minutes, I turned brown, shiny, and bursting with aroma. He tasted me, smelled me, sorted me. I was ready for the final stretch.

📦 From Roaster to Retail: One Last Journey

I thought I had seen it all. But Arthur packed me, sealed me, labeled me.
“You’re heading to the merchants now,” he said, a bit emotional. And off I went again, on my last logistics run.

Once again, it was Stéphane from Memphré who picked me up and delivered me to a wholesaler. Then, after another ride, I ended up on the shelf of a beautiful store specializing in coffee.

Now, I’m just waiting to land in someone’s cup for my final journey — a flavorful one. I’ll be able to release all my taste and show that I’ve lost none of my richness, thanks to the many people who cared for me throughout this incredible adventure.