Light roast
Yirgacheffe
Gedeo Zone, Ethiopia
Jasmine, bergamot, dried apricot — a bright, floral, tea-like cup.
- Process
- Washed
- Elevation
- 1,950 m
Beans
Three origins. Roasted to order.
Light, medium, and dark — each bought at altitude, roasted the week it ships, and documented down to the recipe.
Single origins
The three coffees, in full.
Medium roast · House
San Agustin
Huila, Colombia
Caramel, red plum, cocoa nib — the balanced, everyday house cup.
- Process
- Washed
- Elevation
- 1,700 m
Dark roast
Kerinci
Sumatra highlands, Indonesia
Dark chocolate, cedar, molasses — deep and syrupy, low in acidity.
- Process
- Wet-hulled
- Elevation
- 1,400 m
Brew guide
Two recipes, measured exactly.
The parameters we pull ourselves — a pour-over for clarity, an espresso for weight. Read them like a spec sheet.
Pour-over
Single cup · medium-fine grind
Dose
15 g
Water
250 g @ 94 °C
Grind
Medium-fine
Time
3:00
Ratio
1:16.7
Espresso
Double shot · fine grind
Dose
18 g in
Yield
36 g out
Time
28 s
Temp
93 °C
Ratio
1:2