Yirgacheffe, Ethiopia
Washed, high-altitude lots with the floral, tea-like brightness the region is known for. Our house pour-over.
Small-batch roastery & café
Roasted to the sound of the second crack.
We roast in five-kilo batches, twice a week, and pull every shot to order. No batch brew sitting in a thermos — if it's not fresh, we don't serve it.
See the menuSignature: the roast curve
Same bean, five different cups.
Drag the roast level and watch what changes — not just the color of the bean, but the crack you'd hear in the drum and the flavor it leaves behind.
Where the beans come from
Huila, Colombia
Caturra and Castillo varietals grown between 1,600–1,900m. Balanced body, caramel sweetness, low acidity.
Mandheling, Sumatra
Wet-hulled processing gives this lot its signature earthy, syrupy weight — the backbone of our dark roast blend.
Come sit for a while
We keep the espresso machine loud and the tables mismatched on purpose. Bring a book, bring your laptop, bring nothing at all.
Mon–Fri7:00 – 18:00
Saturday8:00 – 18:00
Sunday8:00 – 15:00