Six profiles. Each designed for a specific moment, mood, or method.
Origin: Ethiopia, Yirgacheffe region
Processing: Washed
Altitude: 1,800-2,200m
Flavor notes: Bergamot, lemon zest, honey, jasmine
Roast level: Light-medium
Acidity: Bright and clean
Body: Delicate, tea-like
This is the coffee that wakes you up gently. High-altitude Ethiopian beans retain their natural floral character through a carefully controlled light roast. Perfect for pour-over or Aeropress.
Origin: Brazil, Minas Gerais
Processing: Natural (dry)
Altitude: 1,100-1,300m
Flavor notes: Dark chocolate, toasted almond, caramel, brown sugar
Roast level: Medium-dark
Acidity: Low, balanced
Body: Full, syrupy
A blend designed for milk-based drinks but complex enough to enjoy black. Natural processing brings out inherent sweetness. The workhorse of our collection.
Origin: Guatemala, Antigua
Processing: Washed
Altitude: 1,400-1,700m
Flavor notes: Cocoa nibs, dried apricot, walnut, subtle spice
Roast level: Medium
Acidity: Gentle, rounded
Body: Smooth, velvety
Low acidity makes this ideal for evening drinking without disrupting sleep patterns. Balanced enough for any brewing method. Our most versatile roast.
Origin: Rotating single-origin selection
Current: Colombia, Huila region
Processing: Washed
Altitude: 1,700-2,100m
Flavor notes: Wild berries, citrus, panela, red wine
Roast level: Light
Acidity: Vibrant, complex
Body: Medium, juicy
Our experimental offering. Each month features a different micro-lot we've discovered during origin visits. For the adventurous palate.
Origin: Costa Rica, Tarrazú
Processing: Swiss Water Process decaffeination
Altitude: 1,200-1,600m
Flavor notes: Milk chocolate, orange peel, hazelnut
Roast level: Medium
Acidity: Moderate
Body: Creamy
Decaf doesn't mean compromised. We use Swiss Water Process to maintain flavor integrity while removing 99.9% of caffeine. You won't taste the difference.
Work directly with our head roaster to create a profile tailored to your exact preferences. Choose from our current green coffee inventory, specify your preferred roast development, and receive detailed cupping notes with your order.
Process:
Turnaround time: 7-10 days from consultation to delivery
Pour-over or Aeropress. Water at 93-95°C. Longer extraction brings out complexity.
French press or drip. Water at 90-93°C. Versatile across methods.
Espresso or moka pot. Water at 88-90°C. Shorter extraction prevents bitterness.
Choose your favorite roast and set your delivery frequency. Change or pause anytime.
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