Two coffee lovers trek south to Costa Rica in hopes of learning how to grow their very own coffee, only to discover a much grander plan.

For brothers Jerad and Matt Poling, the a-ha moment occurred on the flight home from Minneapolis. “We realized a lot of these beans were getting thrown away because they’re either small or cracked or just not really good for roasting in general,” starts Matt. “But we also understood that there are green coffee oils in these beans that are still good no matter the size or shape, you just have to crack them out.”