Single-origin coffee from a tiny roastery in Portland. We roast 80 pounds a week, by hand, on a 1973 Probat. Most of it goes to the shop downtown.
Every bag of coffee we sell starts with a phone call to a farm we've visited. Here is roughly how a single bean travels from there to your morning.
We work with seven farms across Ethiopia, Colombia, and Guatemala. We visit each one at least every other year and pay 30% above fair-trade.
Eighty pounds a week, on a 1973 Probat the size of a small horse. We roast lighter than most. Five to seven minutes longer if it's raining.
We grind to order in the shop. At home, we recommend a hand grinder and patience. The cheap pre-ground stuff is, frankly, beneath you.
Hot water (96°C), thirty seconds of bloom, then a slow concentric pour. Total time: 3:30. Total joy: incalculable.
Three beans we're particularly proud of right now. We rotate the menu every two to three weeks.
A single-origin from the Halo Beriti farm. Bright, floral, and fruity. Our most popular bean three months running.
A washed Caturra from a farm we've worked with since 2019. Balanced, smooth, and sweet. The crowd-pleaser.
For people who like their coffee black and brave. A deeply roasted bean with body and earthiness, no bitter edge.