Long mornings
It began with a twelve-kilo drum
In 2016 we rented a corner of a bakery, bought a second-hand roaster and sold bags from a folding table. People kept coming back, so we kept the table and found a room with a window.
Today the roaster sits behind the counter, the table is still in the back, and the first bag of every batch goes to the neighbour who lent us the corner.
Four steps, no shortcuts
We keep the chain short so we can taste what happens at every link.
- 01
Buy direct
We visit or call every farm we buy from, and pay a price that lets them plan next year.
- 02
Roast small
Lots of twelve kilos, profiled by hand and cupped before a single bag is sold.
- 03
Rest
Beans sit three days after roasting. Patience is the cheapest ingredient we have.
- 04
Pour
Dialed in each morning against the weather, the water and our own palates.
A room that lets you stay
No one will hurry you here. We kept the window seat, added a long walnut table and left the plants alone to grow.
Bring a book, a laptop or a friend you have been meaning to see. Refills on batch filter are on us until noon.
Taste the difference
Order a pour-over and ask the barista what is on the bar. We love that question.
See the menu