Four steps.
One slow cup.

Source

It begins far from here, on twelve partner farms in Ethiopia, Colombia and Guatemala. We buy green coffee directly, pay well above fair-trade minimums, and visit at harvest whenever we can.

Seasonal, traceable, sustainably grown.

Roast

Three mornings a week, twelve kilos at a time. We roast lighter than most, chasing sweetness and clarity over smoke, and taste every batch before it reaches the bar.

Small batches bring out each bean’s truest character.

Pour

Water at 94°C, a thirty-second bloom, then a slow spiral in four stages. Three and a half minutes that cannot be hurried, and shouldn’t be.

Time and temperature, honored.

Share

The last step is the reason for all the others. Two cups, one table, nowhere else to be. Stay as long as you like.