Huila
Huila, Colombia · 1,850 MASL · Washed
Red apple, caramel, and a soft citrus finish.
Single-origin · small batch
Coffee, traced to its source.
We follow every lot back to the farm — the altitude, the hands, the harvest — and roast it in small batches to let the origin speak.
Why latitude
Most coffee loses its story on the way to the cup. We keep it — naming the farm, the altitude, the people, and the day it was picked.
Stage 01 / 04
It begins on a hillside.
Coffee is a fruit. Ours grows slow at altitude, where cool nights let the cherries ripen sweet and dense — one farm, one harvest, named.
Lot 04 · 1,850 MASL · Huila, Colombia
Stage 02 / 04
Picked by hand, cherry by cherry.
No machines. Only ripe cherries are taken, in repeated passes across weeks — the slow, human part that decides everything that follows.
Selective hand-picking · peak ripeness only
Stage 03 / 04
Roasted in small batches.
We roast to the bean, not to a schedule — short drum runs, profiled by taste, stopped the moment the origin's character is loudest.
12 kg drum · light–medium · 11:30 develop
Stage 04 / 04
Poured, finally, into your cup.
Everything above arrives here: a clean, traceable cup that still tastes of the hillside it came from. That's the whole point.
94°C · 1:16 ratio · 2:45 brew
On the bar now
All coffees →This season's origins
Yirgacheffe
Yirgacheffe, Ethiopia · 2,050 MASL · Natural
Blueberry, jasmine, and ripe stone fruit.
Antigua
Antigua, Guatemala · 1,600 MASL · Washed
Cocoa, brown sugar, and a round orange acidity.
We'd rather sell one coffee we can name than a hundred we can't.
Taste where it comes from.
Fresh-roasted, fully traceable single origins — at the bar or by subscription.