Our Coffee & Roastery

We buy from importers and cooperatives who can tell us exactly where a lot came from — the farm, the altitude, the process. Traceability is non-negotiable; if we cannot tell you where a coffee is from, we do not buy it.

Every incoming lot is cupped green and sample-roasted before it earns a place in our lineup. We reject far more lots than we accept — consistency starts before the beans ever touch our roaster.

We roast in small batches on a drum roaster, profiling each origin to its own curve rather than forcing every bean through the same roast. Light roasts are pushed for clarity and acidity; darker roasts are developed for body, never burnt for the sake of a darker bag.

Every batch is cupped after roasting against our own reference standard. If a batch does not taste the way that origin should, it does not leave the roastery — quality control happens before the bag is sealed, not after a complaint.