Where the coffee happens
Drum at 205°C, first crack at 9:10
01
Source
We buy directly from nine farms and co-ops, pay above fair-trade floor prices and visit every lot we can. We decide what to buy by tasting, not by spreadsheet.
02
Roast
Each lot gets its own roast curve, built on a cupping table before we scale it up. We roast light to medium and stop early, so the sweetness stays.
03
Cup
Every batch is tasted blind the morning after, and anything that is not right never reaches the shelf. If it is good, it is on the bar by lunchtime.
Roast schedule
Two roast days, every week.
Come in on a roast day and you can watch the drum, smell the cooling tray and take a bag home while it is still warm.
Espresso and blends
Single-origin lot of the week
Filter coffees and decaf
Wholesale and subscription orders
Beans, cooling
The second cup
Bottomless portafilter