Current roast — Batch 214 12lb
That's how much green coffee went into the drum this morning. It'll be bagged by Thursday and gone by Sunday.
We rotate the lineup as lots sell out. Here's what's actually in the hopper this week.
Bright and floral, with a jammy finish. Bought direct from the Konga cooperative — this is their third harvest with us.
Red fruit and brown sugar up front, cocoa underneath. Grown at 1,850m on a single family farm outside Pitalito.
Balanced and syrupy — stone fruit, caramel, a clean stop. Our house espresso base for the past two years.
Sample roasts get scored blind against a dozen other offers before a single bag is ordered.
Small drum, closer attention. We log every curve and adjust the next batch from what we tasted.
Coffee rests 3–5 days post-roast. We don't bag until an order or a weekly menu spot calls for it.
Nothing sits on a shelf. What you get was roasted the same week you ordered it.