“Seed to Cup” is the philosophy at Lincoln's Cultiva Coffee; that way they can best control how their coffee tastes. They only buy fairtrade and organic beans, which they then roast themselves. And far from being elitists about it, Cultiva offers roasting apprenticeships. They know they've stumbled upon a terrific way to do beans (word is, their product has cats in Seattle nervous about the quality of their joe) and they want to share that knowledge. It's not everyday that your local college coffee shop is also itself an institute of higher learning.