Yirgacheffe
Jasmine, bergamot, dried apricot.
A washed Ethiopian grown high in the Gedeo Zone. Roasted light to hold its florals and tea-like clarity.
Washed process · 1,950 m · Gedeo Zone, Ethiopia · Light roast
The origins
Three origins,
roasted to their edge
A short menu, held on purpose. Each coffee is roasted Tuesday and Thursday and shipped within forty-eight hours — light, medium, or dark, staged under one hard light and cut from the same black.
San Agustin
Caramel, red plum, cocoa nib.
Our house origin — a washed Colombian from Huila. Roasted medium for a sweet, balanced cup that carries milk and black alike.
Washed process · 1,700 m · Huila, Colombia · Medium roast
Kerinci
Dark chocolate, cedar, molasses.
A wet-hulled Sumatran from the Kerinci highlands. Roasted dark for depth, body, and a long, low finish.
Wet-hulled process · 1,400 m · Sumatra, Indonesia · Dark roast
Brew guide
Numbers, not romance
Two recipes we roast for. Read them as a machine's readout — the figures are the point.
Pour-over
15 g coffee, 250 g water, one cup.
15 G
Coffee
250 G
Water
94°C
Temp
MED-FINE
Grind
3:00
Total time
Espresso
18 g in, 36 g out — a balanced double.
18 G
Dose in
36 G
Yield out
28 S
Shot time
93°C
Temp