Field notes from the roastery
New lots, café news, and the brewing we obsess over — written by the people who roast it, every Friday morning.
Just dropped
This week's lot
A washed heirloom lot from 2,150 metres that tastes like jasmine tea poured over white peach. Twelve months chasing this farm; ninety bags to show for it.
Espresso, ristretto, americano, cappuccino, flat white, and latte all begin in the same place. The difference is in the ratio.
Visitors, students, remote workers, and better home brewers are all asking for the same thing: one more very good cup.
A bumper harvest at Finca Las Brisas means our everyday house coffee now costs less — without cutting a single corner.
Twelve seats, one roaster in the window, and a menu built around the lots you already love. Doors open at 7am, June 21st.
Tetsu Kasuya's competition recipe, adjusted for home kit — and the dripper we reach for every morning.
One surprise lot a fortnight, chosen the morning it's roasted, on your doorstep before the bag has time to breathe.
A limited dark-and-sweet espresso blend, finished with cocoa nibs from the bakery two doors down. 300 bags only.
Every Friday
No spam, no hype — just what we roasted and why it's worth your kettle.
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