Portland, Oregon · Est. 2019
Coffee, written down to the second.
We roast three origins in small batches and hand you the whole record — the profile, the notes, the exact recipe. Warmth in the cup, precision on the page.
- # roast profile — today
- charge= 204 °C
- first crack= 8:45
- development= 20 %
- drop= 11:30
Sourcing
We buy fewer lots, know them better, and roast each one to the flavor it was grown for.
Every origin is bought washed or wet-hulled at altitude and roasted the week it ships. No blends built to hide a weak harvest — three coffees, each standing on its own.
See the three origins
The roast
Green in, roasted out — and every stage logged.
Each batch is a curve: charge temperature, the first audible crack, a measured development window, then the drop. We keep the log so the cup is repeatable.
- greenEthiopia · Colombia · Sumatra
- charge204 °C drum
- first crack~8:45
- development18–22 %
- drop11:30
Order beans, roasted Tuesday and Thursday.
Every order ships within 48 hours of the roast, so it reaches you at its brightest.
Order beans