From a roastery's website to a traceable farm on the map.
Open Coffee Hub runs a pipeline of six steps, automatically and on a regular cycle, to keep its database of specialty coffee farms, harvests and roasteries fresh and connected. Here's exactly what happens behind the scenes.
- 1.Curate
We curate the roasters ourselves: quality over quantity.
Open Coffee Hub isn't a list of every coffee shop on earth. We keep a hand-picked roster of the world's finest specialty roasters (the ones known for origin-focused, traceable coffee) and concentrate on covering each of them properly.
No pay-to-list, no dragnet.
- 2.Read
We check that each one is a genuine specialty roaster.
Before we read a whole catalogue, we make sure the roaster is known for origin-focused, traceable specialty coffee. Only those move forward.
Chains, tea shops and supermarket cafes stay out.
- 3.Extract
We read every product listing and extract the coffee's story.
For each confirmed roastery, we read every coffee listing and an LLM pulls out the facts that matter, to the depth the roaster actually published: the origin (a named farm, producer, washing station, mill or cooperative, or only a region or country), the process, variety, harvest, altitude, the roaster's cupping score, tasting notes and availability. Every fact is backed by the roaster's own words on their page, and anything we can't back that way is never shown as fact.
No invented data. If a roaster named only a country, the origin stays country-level, and every fact carries a "how sure we are" marker: stated by the roaster · derived from a name/region · unverified.
- 4.Match
We connect coffees from different roasters that share the same farm harvest.
This is the core of Open Coffee Hub. When two different roasters both source from the same farm and the same harvest, we link their products to a single harvest record. Those products are siblings: different roasters, same green coffee.
That's how you can discover that the Ethiopia Guji harvest from Roastery A and the "Yirgacheffe Natural" from Roastery B are actually the same coffee, roasted differently.
- 5.Check
We show how sure we are, never a made-up grade.
Rather than invent a quality score, we surface honest, checkable signals: a per-field confidence marker (stated by the roaster · derived · unverified) and cross-roaster corroboration (when several roasters independently name the same farm, that's far stronger than any single page). It's all visible and filterable, so you can sort by how well-evidenced a coffee is.
Roasters who spot a mistake can write to hello@opencoffeehub.com.
- 6.Show
Everything becomes explorable: by farm, harvest, roaster, or map.
The connected data becomes the Open Coffee Hub discovery site. Each farm has a page showing which roasters source from it. Each harvest shows all the products built from that green coffee. Each roastery shows the farms behind their menu. And the world map lets you trace the entire supply chain geographically, from origin country to your cup.
Data refreshes automatically on a regular cycle. When a coffee sells out it doesn't vanish: it moves to the "Archive" view (the availability toggle) so the trace stays on record.
What we don't do.
- We don't make up data. If a roastery doesn't publish a farm name, we mark the harvest as country-only or region-only rather than guess.
- We don't rate cup quality. We show verifiable provenance, not a flavor score: any roastery can make exceptional coffee regardless of how much of their sourcing we've traced. How we verify →
- We don't take money for coverage. Every roastery we index comes from our own discovery pipeline. There is no paid inclusion.