Mar 2, 2026 · Our craft
From cherry to cup: where our beans come from
Every espresso we pull starts years earlier, as a cherry on a mountainside. Here's the journey your coffee takes before it ever meets our roaster.
Twelve farms, long relationships
We buy from twelve family-run farms across Ethiopia, Colombia, and Guatemala — most of which we've worked with since opening. Long-term contracts mean farmers can plan harvests with confidence, and we get first pick of each season's best lots.
Roasted every Monday
Green coffee rests, then meets our small-batch roaster every Monday morning. Light enough to keep each origin's character — floral Ethiopian highs, chocolatey Colombian body — and developed enough to brew sweet, forgiving espresso all week.
Ground to order, dialed in daily
Whole beans go stale within minutes of grinding, so we grind each dose seconds before brewing. Every morning the bar team tastes the espresso, adjusts the grind, and only then opens the doors.
Take it home
The same house roast we pour at the bar is available in 12oz bags, ground to suit your brewer. Ask any barista — we'll grind it while you wait.