1. We go where the best beans are: 
The best beans grow at higher altitudes. The cold nights and warm days create denser beans. And denser beans have deeper, more complex flavours. Taste them in every cup of Starbucks coffee.

2. We’re for the good of all coffee:
So if we can help a farmer grow better beans, we will. Any farmer, anywhere. To that end, we have farmer support centres on four continents where our agronomists test soils, examine samples and provide advice, free, to any coffee farmer who asks.

3. We nurture deep-rooted relationships:
The future of coffee is entwined with the future of coffee farmers. So we nurture those relationships the same way they nurture their beans. We work to get farmers a fair price and to make sure everyone in the community can benefit from the coffee industry. It leads to better livelihoods for farmers, and a better cup of coffee for all of us.

4. We’re very picky at harvest:
We only pick the coffee cherries when they are at their peak. Red, ripe and perfect. After that, we sort them again and again based on size, colour and density. Our tolerance for defects? Pretty much zero. Some people might call that obsessive. We call it great coffee.