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Grinding fresh

BREW

A single origin, followed from the hillside to the cup. Handpicked, slow-roasted, and poured the way it was meant to be.

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Handpicked at 1,900m
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Handpicked at 1,900m

Only the ripe cherries. Picked by hand, in passes, over six weeks.

Roasted to amber
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Roasted to amber

Twelve minutes to first crack. Pulled the moment the sugars turn.

Ground in seconds
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Ground in seconds

Burr-ground to order, so nothing stales between grind and brew.

Poured with intent
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Poured with intent

A slow bloom, three pours, and ninety seconds of patience.