First Crack
Origins

Three lots, listed in full.

Elevation, process, roast, and the notes we actually taste on the table. Nothing is held back and nothing is rounded up.

Pale, matte light-roast Yirgacheffe beans in a shallow steel tray on a white surface.

Yirgacheffe

Gedeo Zone, Ethiopia

Elevation
1,950 m
Process
Washed
Roast
Light

Tasting notes

  • Jasmine
  • Bergamot
  • Dried apricot
Mid-brown medium-roast San Agustin beans with a faint sheen, in a shallow steel tray on a white surface.

San Agustin

Huila, Colombia

Elevation
1,700 m
Process
Washed
Roast
Medium

Tasting notes

  • Caramel
  • Red plum
  • Cocoa nib
Dark, oily dark-roast Kerinci beans with a visible gloss, in a shallow steel tray on a white surface.

Kerinci

Sumatra highlands, Indonesia

Elevation
1,400 m
Process
Wet-hulled
Roast
Dark

Tasting notes

  • Dark chocolate
  • Cedar
  • Molasses
Brew guide

Two recipes, booked to the gram.

Start here, then adjust one variable at a time. These are the numbers we run on the bar, not a range to interpret.

Pour-over

15 g

Coffee, ground medium-fine

Water
250 g
Temperature
94°C
Grind
Medium-fine
Total time
3:00

Espresso

18 g

Dose in the basket

Yield
36 g out
Shot time
28 s
Temperature
93°C

−18 g in +36 g out