First Crack
Beans

Three origins, roasted to their strengths.

Bought at altitude, roasted the week they ship. Each coffee below carries its full record — region, process, elevation, roast — and the recipe we brew it by.

Light-roast Ethiopian Yirgacheffe coffee beans on a cream surface
Light roast

Yirgacheffe

Gedeo Zone, Ethiopia

Jasmine, bergamot, dried apricot.

  • OriginGedeo Zone, Ethiopia
  • ProcessWashed
  • Elevation1,950 m
  • RoastLight
Medium-roast Colombian San Agustin coffee beans on a warm surface
Medium roast · House

San Agustin

Huila, Colombia

Caramel, red plum, cocoa nib.

  • OriginHuila, Colombia
  • ProcessWashed
  • Elevation1,700 m
  • RoastMedium
Dark-roast Sumatran Kerinci coffee beans on a dark surface
Dark roast

Kerinci

Sumatra highlands, Indonesia

Dark chocolate, cedar, molasses.

  • OriginSumatra highlands, Indonesia
  • ProcessWet-hulled
  • Elevation1,400 m
  • RoastDark
Brew guide

Two recipes, written like code.

Weigh everything. The numbers are the difference between a good cup and the cup this coffee was roasted for.

pour-over.brew
  1. # First Crack pour-over
  2. dose= 15 g
  3. water= 250 g @ 94 °C
  4. grind= medium-fine
  5. time= 3:00 total
  6. ratio= 1:16.7
espresso.brew
  1. # First Crack espresso
  2. dose= 18 g in
  3. yield= 36 g out
  4. time= 28 s
  5. temp= 93 °C
  6. ratio= 1:2

Pick an origin. We roast, then ship in 48 hours.

Beans go out within 48 hours of the Tuesday or Thursday roast.

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