From Origin to Cup
Our Coffee
We source directly from farmers in 6 countries, roast in small batches, and serve within days of roasting.
Bean Origins
Ethiopia Yirgacheffe
Gedeo Zone, Ethiopia
ALTITUDE
1,700-2,200m
PROCESS
Washed
ROAST
Light
COUNTRY
Ethiopia
A bright and complex coffee with floral aromatics, citrus acidity, and a silky clean finish.
Flavor Profile
Origin Story
From the birthplace of coffee, our Yirgacheffe comes from smallholder farmers in the Gedeo Zone. Each cherry is hand-picked at peak ripeness and carefully washed, producing a cup of extraordinary clarity. We've worked with the Konga cooperative for over 4 years, supporting their water purification and education programs.
The Process
How We Roast
Green Beans
Raw beans arrive at our roastery, carefully sorted and inspected for defects.
Drying Phase
Beans are slowly heated to drive off moisture. Color changes from green to pale yellow.
Browning Phase
Maillard reaction begins. Sugars and amino acids create complex flavors and aromas.
First Crack
Beans expand and crack audibly. Light roasts are pulled shortly after this point.
Development
Flavors develop between first and second crack. Medium roasts are pulled here.
Cooling
Beans are rapidly cooled to stop the roasting process and lock in flavors.