Our coffees are very carefully developed.
We roast Monday, Tuesday, and Thursday.
Once we've successfully sourced (read more) some beauties, our roasting philosophy is based on unlocking inherent amazingness. Pretty straightforward: turn the heat on, try not to mess up something great. Our aim is to find the point where roast development and sweetness meets coffee potential.
Our coffees are roasted on one of our two machines: a 1993 Samiac (French) 10 kilo or a 1979 Probat (German) G 25.
You can expect our menu to change frequently based on coffee harvest times around the world.
Fresher raw product (green coffee) is always better and more lively than older stuff.
Coffee is a type of fruit called a drupe (like a peach or olive) and we drink its roasted pits! We celebrate that with every roast, cherishing those dynamic flavors within. When brewed correctly, coffee can be one of the most complex beverages in the world.
From West Valley, Costa Rica. Coffee sorting by hand.
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