Current board
Filter and espresso roast styles — the same lots, profiled for how you brew.
Filter roast
Designed for pour-over and batch brew. We stop the roast where sweetness meets clarity — not where the market wants “bold.”
Ethiopia · Guji
Washed-adjacent natural with blueberry and jasmine. Best as V60 at 1:16, 92°C.
Colombia · Huila
Washed pink bourbon. Caramel, red apple, soft acidity — forgiving on Kalita and AeroPress.
Kenya · Nyeri
Blackcurrant and grapefruit with a long, tea-like finish. Rest five days after roast.
Espresso roast
Our espresso path runs a touch further into development so sweetness survives nine bars and a steam wand. Same green lots as the filter board when the origin allows — otherwise we choose coffees that hold structure under extraction.
Ask at the tasting room for the current dial-in: dose, yield, and time for our machine and for home setups.
Brazil · Cerrado
Natural pulped. Chocolate, hazelnut, low acid — our house espresso when you want comfort.
Guatemala · Antigua
Washed. Cocoa and orange peel; shines as straight espresso and flat white.
Ethiopia · Sidamo
A denser roast of our Sidamo lot — stone fruit under crema, not burned sugar.
Bags
We bag after a short rest so gas and flavour settle. Whole bean by default — tell us if you need a grind for filter or espresso. Bags are available in the tasting room during open hours; wholesale enquiries via email.
