Our process
Five steps between the farm and your cup.
None of it is proprietary. We'd rather you understand exactly what you're paying for than trust a label that says "artisanal."
Sourcing
We buy direct from cooperatives and individual farms we've visited or vetted through long-term importer partners — never off a spot-market list. Every lot arrives with a lot sheet: farm, altitude, variety, process, harvest date.
Cupping & QC
Every green sample is cupped blind against its own reference before we commit to a contract. We score for sweetness, acidity, body and defects using a modified SCA protocol, and we pass on anything that doesn't clear 84.
Roasting
Each lot gets its own profile on our 12kg drum roaster — light roasts pulled early to preserve acidity and florals, darker roasts carried past second crack for body. We roast in batches under 12kg, twice a week.
Resting
Fresh-roasted coffee is still releasing CO2 and isn't ready to brew well. We rest every lot 5 to 10 days before it goes on the shelf, and print the roast date on every bag so you know exactly what you're getting.
Brewing
Every bag ships with a dial-in sheet for pour-over, AeroPress and moka pot, tuned to that specific lot's density and roast level. In the tasting room, we brew it exactly the same way — no house secrets.
Curious how a specific lot was roasted?
Every bag we sell lists its roast date and dial-in sheet. If you want more detail, just ask — we keep the cupping notes on file.
Ask us anything