From seed to cup
Every step is intentional. Here's how we turn raw potential into something extraordinary.
Sourcing at Origin
Our green buyer Lin travels to farms across Ethiopia, Colombia, Guatemala, Kenya, Brazil, and Indonesia. She tastes hundreds of lots at origin, evaluates the farming practices, and builds long-term relationships. We buy on quality alone — never on price. Every lot is scored above 84 on the SCA scale before we commit.
Sample Roasting
Green beans arrive at our roastery and go through rigorous sample roasting on our Ikawa Pro. We roast to light, medium, and dark profiles to understand the bean's full potential. The team cups each sample blind, scoring for aroma, acidity, body, sweetness, and aftertaste.
Profile Development
Using Cropster roast analytics, Mara develops a specific roast profile for each lot — adjusting charge temperature, rate of rise, and development time to highlight the bean's unique character. An Ethiopian natural gets a lighter touch; a Brazilian pulped natural might get a longer development to bring out its chocolate notes.
Production Roasting
We roast twice weekly on our Loring S35 Kestrel — the cleanest roasting technology available, using recirculated hot air instead of open flame. Every batch follows the profile precisely, and we log every variable. Beans rest for 7-14 days post-roast to degas before serving.
Quality Control
Every production batch is cupped the next morning and compared against the reference roast. If it doesn't meet our standard, it doesn't get served. We check TDS (total dissolved solids) and extraction percentage on every brew method, recalibrating our grinders daily.
The Cup
Our baristas are trained to treat every drink as a craft moment. Water is filtered through a custom BWT system. Espresso is dialed in every hour. Pour-overs follow a precise recipe — grams, temperature, timing. The goal isn't consistency for its own sake — it's making sure the farmer's work shows up in the cup.
Smokeless, flameless technology. 80% less emissions than conventional drum roasters. Cleaner roast, purer flavor.
Coffee is a conversation
Between the farmer who nurtures the cherry, the sun that ripens it, the hands that pick it, the water that washes it, the heat that transforms it, and the person who drinks it. Our job is simple: don't interrupt that conversation. Get out of the way and let the coffee speak.
See Our MenuThe Equipment
La Marzocco Strada
Pressure profiling for every shot. Saturated group heads for thermal stability. The gold standard in specialty espresso.
Mahlkönig EK43s
The most precise grinder in specialty coffee. Uniform particle distribution means even extraction and maximum clarity of flavor.
Hario V60 & Chemex
Classic pour-over vessels chosen for their distinct brewing characteristics. Clean, nuanced cups that let single-origins shine.