EthiopiaLight
Gedeb Washing Station
Yirgacheffe, Gedeo
- Process
- Fully washed
- Altitude
- 1,950 m
jasminebergamotwhite peach
“Smells like a florist's fridge. Cup #3 made the whole table go quiet.”
read the tasting →Logged 12 Mar
the roast log
The Roastery
A page from our field log for every coffee we buy — where it grew, how it was processed, and the note that made us bring it home. Roasted in small batches out the back, two mornings a week.
Green coffee arrives in jute, smelling of hay and nothing much else. What happens over the next twelve minutes on the drum decides everything — whether a Kenyan tastes of blackcurrant or of burnt toast, whether a natural Ethiopian keeps its blueberry or turns to ash.
We roast to the bean, not to a colour. Filter lots stay light and bright; the bar blend gets a longer, sweeter development so it can stand up to milk. Nothing leaves the loft until it has rested and been tasted again.
roast dates on every bag — brew within 4 weeks
12kg Probat, gas drum, restored 1994
what's on the shelf
Origins, annotated
Tap any lot to read the full tasting sheet.
ColombiaMedium-Light
El Mirador, Pitalito
Huila
- Process
- Fully washed
- Altitude
- 1,750 m
red applepanelacocoa nib
“The everyday hero. Forgiving on the bar, sings through milk.”
read the tasting →Logged 04 Feb
EthiopiaLight
Bombe Natural
Sidama, Bensa
- Process
- Natural, raised beds
- Altitude
- 2,100 m
blueberrystrawberry jamcane sugar
“Practically a fruit roll-up. This is today's batch brew — go on.”
read the tasting →Logged 20 Mar
KenyaMedium-Light
Gichathaini AA
Nyeri
- Process
- Fully washed, double-fermented
- Altitude
- 1,800 m
blackcurranttomato leafbrown sugar
“Electric acidity — handle with care. Best as a slow V60, never rushed.”
read the tasting →Logged 28 Jan
GuatemalaMedium
Finca La Ceiba
Antigua
- Process
- Fully washed
- Altitude
- 1,600 m
milk chocolatetoasted almondorange
“The flat-white whisperer. The backbone of our house bar blend.”
read the tasting →Logged 15 Dec
IndonesiaDark
Lintong Mandheling
North Sumatra
- Process
- Wet-hulled (giling basah)
- Altitude
- 1,300 m
cedardark cocoapipe tobacco
“For the dark-roast loyalists. Earthy, low-acid, syrupy in a Spanish latte.”
read the tasting →Logged 09 Jan
twelve minutes on the drum
The roast, step by step
- 01
Cup before it earns a shelf
Every incoming bag is sampled and scored on the table before it's allowed near the roaster.
- 02
Charge & dry
205°C charge, then patience — the first four minutes are just heat finding its way into the bean.
- 03
First crack
The room goes quiet, and then it pops like distant rain. We mark the time to the second.
- 04
Development
15–18% development for filter to keep it bright; a longer, gentler stretch for the espresso bar.
- 05
Rest
Beans nap 5–7 days in valve bags before they're ever allowed to meet water.
roasting schedule
We roast Tuesday & Friday mornings on a 12 kg Probat. Bags are dated by hand — brew them within four weeks of the roast date on the sticker.