Vívolo Café

Alex Griffith started Vívolo Café as a tribute to his mother, and built it into an operation that spans the full chain — roasting, exporting, and teaching — while working directly with growers scattered across Colombia's mountain regions. The house pours its sourcing discipline into two flagship lines: SCA-graded Reserve Select and a Sierra Nevada single-origin, both built around direct relationships rather than blind lots bought at auction.

Alongside the roasted bags, Vívolo sells cascara infusions made from the dried husk of the coffee cherry — the part most roasters discard — turning a byproduct into its own drink. The education side isn't an afterthought: Vívolo runs its own tasting and training courses, treating customers as students of the coffee rather than passive buyers.

It's a small but complete supply chain in miniature — grower relationship, export logistics, roast, and classroom — built around one founder's original, personal reason for starting it.