We work with Tatra-mountain smallholders above 1,600 metres. No brokers, no warehouses — just a cupping table and a handshake.
Six test batches per origin, dialled in on the roaster. The profile stays until the lot runs dry.
Four origins per quarter, selected at origin. When a lot ends, it leaves the menu — no substitutes.
Every bag lists what we paid at the farm gate — the elevation, the varietal, the lot number.