A small-batch roastery and bar, working from single-origin lots, twelve seats and one slow bar in the back.
Coffee, roasted yesterday.
A small-batch roastery working from single-origin lots, sourced direct, roasted on a 12kg drum every Tuesday and Thursday. Bags ship inside 36 hours of the cool tray. We don’t buy more than we’ll roast through clean. The bar opens at seven, twelve seats and one slow bar in the back.
The atlas, this season.
The roast, kept honest.
Every batch is profiled by the head roaster, run through the drum once, and cupped twice in the next 72 hours. Profiles get tweaked when the bean asks for it, not on a schedule.
Sourced direct
Three importer partners, four origin trips a year. Cup scores published with every lot.
Profiled by hand
Drum roaster, gas, manual airflow. The roastmaster runs every batch. No software autopilot.
Cupped twice
Once on the production day, once 72 hours later. Profiles only ship if both cups land in target.
Bagged and shipped
Resealable, valved bag with the roast date stamped on the side. Subscriptions ship Tuesdays.
The bar, open since 2019.
Twelve seats, two espresso bars, and a slow bar in the back for pourovers. Filter coffee from a single origin every day, espresso changes monthly. The pastry case is from the bakery next door.
Subscribe to the roast schedule.
Beans shipped Tuesdays. Pause, skip, or swap origins anytime from the account page. First bag is half off.