Our roast
One roaster. Two dozen bags a week. Nothing that sits.
Green beans arrive from three farms we buy from year after year — Huila, Nyeri, and a washed lot from Antioquia. We roast Tuesdays and Fridays and put the date on every bag.
If a bag has been on the shelf more than ten days, it goes home with the staff. You get the fresh stuff. That is the whole trick.