The California Coffee Initiative is the evolution of years of collaboration including first hand management of an organic Hawaiian coffee farm, and more recently-established expansion into California. 


"Shade-grown coffee" is a term known throughout the world.  The abundance of avocado orchards in the Southern and Central California region provide an excellent opportunity to capitalize on this canopy to grow our coffee, with additional inputs of water, fertilizer, etc. being minimal.  We feel that a high desirable secondary crop is well within reach.

Talk about a win-win!

We are a vertically integrated company, always trying to push the limit of experience and achievement.  Our philosophy of "Crop to Cup" comes from involvement of all aspects of the coffee industry from early stage propagation thru roasting and delivering a delicious beverage to the retail customer.


Contact us now to learn how we can work together to optimize your orchard, and create a new, exciting, viable crop in our beautiful state!

Colin Princi

VP of Operations

Colin strongly believes that the best way to fully understand an industry is by immersing yourself.  Over the years, he has worked directly in coffee propagation, picking, bean processing, roasting, and more.  A Certified Permaculture Designer, he believes strongly in developing sustainable site designs maximizing the use of space, while minimizing the use of synthetic fertilizers and other valuable resources.  Colin has worked in a variety of industries including aerospace manufacturing, construction, and farming apples.  Hobbies include surfing, camping/backpacking, and traveling (especially to coffee-producing countries)!



Andrew Houghtaling

VP of Research and Dev

Andrew and his family have been farming in California for over 50 years, as his grandfather and father helped expand the California avocado industry beginning in the early 1960’s. Growing up in the avocado groves of Southern California, Andrew realized the increasing need for more sustainable agricultural practices. He became an environmental contractor specializing in resource conservation and permaculture design.

For the next 12 years, Andrew designed and constructed specialized ecosystems for many clients ranging from farmers and ranchers to the Monterey Bay Aquarium. Andrew then took over as manager of a struggling organic farm in Maui, with a passionate focus on creating symbiotic relationships between plants. Soon, the farm flourished with numerous coffee varietals, avocados, papaya, pineapple, banana, mango, and a 5 acre native tree restoration area. Later that year, Andrew was elected to the Board of Maui Coffee Association where he helped educate other coffee farmers on the benefits of sustainable agriculture. He also worked with “Birds and the Beans” , an organization that collaborates with coffee farmers to reduce the amount of rainforest and other native trees cut down for traditional coffee growing methods.

Returning to California, Andrew co-founded the California Coffee Initiative, a thriving network of coffee nurseries and plantations from Cambria to San Diego.