Yirgacheffe
- OriginGedeo Zone, Ethiopia
- ProcessWashed
- Elevation1,950 m
- RoastLight
Jasmine, bergamot, dried apricot.
Small-batch roastery — Portland, Oregon
Roasted to the degree. Logged to the second.
We roast three origins twice a week and write everything down. Every bag ships with its batch log — charge temperature, first crack, development time.
Sourcing
Three origins. Nothing else.
The menu stays short on purpose: a washed Ethiopian, a washed Colombian, and a wet-hulled Sumatran. Three coffees we can roast often enough to know cold — and log batch after batch.
This week's log
The current three
San Agustin
- OriginHuila, Colombia
- ProcessWashed
- Elevation1,700 m
- RoastMedium
Caramel, red plum, cocoa nib.
Kerinci
- OriginSumatra, Indonesia
- ProcessWet-hulled
- Elevation1,400 m
- RoastDark
Dark chocolate, cedar, molasses.
The process
A roast, logged
- 0:00 ChargeGreen coffee drops into the drum at 204°C. The probe starts logging.
- 1:30 Turning pointBean temperature bottoms out and the climb begins.
- 8:45 First crackThe beans open with an audible crack. Development starts here.
- 11:30 DropInto the cooling tray at the target development ratio, then rested and bagged.
