Roast with Intention
Every batch gets tasted before it ships
Our roastmaster cups each lot on the table — two sips minimum, no exceptions, no shortcuts.
Seventy-two hours from roaster to your hands
We roast three mornings a week so nothing sits longer than a long weekend on the shelf.
We know the farmers by their first names
Direct trade from six estates in Colombia, Ethiopia and Guatemala — every origin traceable to the hillside.
One single-origin each season, nothing more
We pick the best lot from the harvest and let it speak for itself — no blends to hide behind.