Our way of working
Roasted on Tuesday. On your shelf by Friday.
We roast in small drums, twice a week, and we never sell a bag older than ten days. Every lot is bought directly from the farms we visit, tasted on the bar, and roasted only as far as it needs.
2×
roasts every week
9
single-origin lots
48h
from drum to shelf
Anatomy of a roast
Origin
Huila, Colombia
1,750 m · Caturra and Castillo
Roast
Medium, 11:40
First crack at 9:10, dropped at 205°C
Espresso, pulled at 9 bar
The espresso bar
Espresso
$
4.00
Double shot of the house blend. Dense, sweet, a little smoky.
Cortado
$
4.75
Equal parts espresso and steamed milk, served in a small glass.
Flat white
$
5.25
Two shots, velvet milk, a thin crown of microfoam.
Latte
$
5.50
Single-origin espresso with silky steamed milk. Oat on request.
Cinder mocha
$
6.25
Espresso, 70% cacao, steamed milk and a pinch of sea salt.
— Maya R., regular since 2022
“Best beans in the neighbourhood and they will happily talk you through every lot.”
Tomasz K. · Google review
“We came for the cardamom bun and left with two bags of Huila. No regrets.”
Priya S. · Instagram
“Slow bar on a rainy Sunday is the best hour of my week.”
Jonah L. · Google review
