It didn’t start with coffee. It started with the outdoors.
Long before there was a brand, there was just a pull—toward trailheads before sunrise, quiet campgrounds tucked into the trees, long stretches of wilderness where the only noise was wind moving through the pines and seeking summits that once upon a time seemed unimaginable. The kind of places that reset you. The kind that make you feel small. The kind of places that ask something from you, and give something back in return.
Along the way, another habit formed—one that became just as important as the miles I'd put on my hiking boot. Leaving places better than they were found. It became second nature to carry a small bag, filling it with bits of trash scattered along trails or blowing through campsites. Not out of obligation, but out of respect. These places deserved more than footprints—they deserved care.
That mindset shaped every adventure. And, in some cases was the reason itself for the adventure.
It meant staying a little longer at trailheads, walking a little slower through trails, paying attention to the candy wrappers and water bottle caps that most people pass by. It meant understanding that the outdoors isn’t just something to use—it’s something to protect. And over time, that purpose became just as fulfilling as the adventure itself.
Then came Africa.
On a mountain trip that would quietly change everything, there was a visit to a small, family-run plantation—nothing commercial, nothing polished. Just land, tradition, and generations of knowledge. Coffee and banana trees growing side by side, rooted in soil at the right altitude.
That’s where the curiosity began.
There, coffee wasn’t just a drink—it was a process. A hands-on, intentional craft. You could see it from start to finish: how the cherries were grown and harvested, how they were peeled back layer by layer—four distinct shells protecting what would eventually become the bean. It was raw, physical, and deeply connected to the land.
And then came the moment that stuck.
The beans were roasted over an open fire and then made into grounds. Simple—with no machines, it was all by hand . Once ready, they weren’t brewed. They were eaten. A small handful with a small pinch of sugar for a quick, natural energy boost. No packaging. No processing. Just fuel, straight from the Earth.
That experience shifted something. It sparked a question: What if coffee could be more than just a drink from a drive-thru? What if it could be functional, portable, and actually enhance an experience?
Back home, that question turned into an obsession.
It started as an idea to simply package coffee beans and sugar, just as I'd had in Africa. It was simple, natural and easy for backpackers and alpinists to carry and eat for a burst of energy. But that didn't feel quite right. So, it meant diving deep—researching processes and ingredients...experimenting with blends, and testing everything personally on long hikes, early mornings, and hard training days. Looking for balance. Looking for something easy to carry, that didn’t just spike energy, but sustained it. Something that was clean, natural, effective...and was easier to stomach than a mouthful of roasted coffee beans.
But one thing became clear early on—none of it mattered if the coffee itself wasn’t exceptional and the packaging was as friendly to the planet as it could be.
That search led to one of only two small-batch roasters in the United States specializing in true freeze-dried coffee. Not mass-produced instant. Not stripped-down flavor. But real coffee—carefully roasted, then preserved at peak freshness using a process that locks in its depth, aroma, and character.
It was the missing piece.
From there came the long stretch of refinement. Countless iterations. Tweaks in ratios. Different combinations of functional, earth-grown ingredients—adaptogens, mushrooms, MCT, minerals—all tested, adjusted, and tested again. Not in a lab...but in a kitchen and under real conditions. Before cold mountain dawn patrol. At whitewater campsites. And along the side of long trails.
Most versions didn’t make the cut.
Some worked, but didn’t taste right. Others tasted great, but didn’t perform. The goal was never just to create something “healthy” or “functional.” It had to be something you actually wanted to drink—and also provided a boost and clarity that would benefit someone embarking on an arduous day.
Eventually, it came together.
A single blend that delivered steady energy without the crash. A flavor profile rooted in real coffee—rich, smooth, and balanced. And a format that made sense whether you were deep in the backcountry or just starting your day at home.
That became Forth & Further.
Built from a love of the outdoors. Shaped by a respect for the places we explore. And driven by the belief that what you carry with you—whether it’s your gear, your habits, or your fuel—should help you go a little farther...and leave things a little better along the way.