01Light roast
FIRST LIGHT
GUJI, ETHIOPIAROAST 10:42DROP 196°C
Dropped early, before the sugars darken. Bright, floral, a little impatient — the only thing in this building that is.
apricot · jasmine · raw honey
Specialty coffee · small-batch roastery
ROASTED,
NOT RUSHED.
Beans arrive green with a farmer’s name on the sack and leave burnished, five kilos at a time. Everything here takes longer than it should — that’s the point.
The story
FROM EMBER
TO OAK.
CH. 01
FIVE KILOS AT A TIME.
No conveyor, no autopilot. Every batch is watched, smelled and pulled by a person who will drink it the next morning. When the crack sounds right, it drops — not a second before.
CH. 02
WE KNOW THE FARM.
Every sack in the roastery carries one name, one lot, one harvest. If we can't tell you who grew it and what they were paid, it doesn't come through the door.
CH. 03
THE DOOR IS OPEN.
Take the table in the glasshouse corner, press the plunger yourself, stay past the last sip. Slow coffee is better with company.
The roast
THREE PROFILES.
ONE OBSESSION.
02Medium roast
EMBER
HUILA, COLOMBIAROAST 11:58DROP 204°C
The house profile. Sweetness built slowly through the middle of the curve, finished clean. This is the one the regulars run on.
caramel · orange peel · cacao
03Dark roast
OAK & ASH
KERINCI, SUMATRAROAST 13:21DROP 212°C
Taken right to the edge and held there. Heavy, resinous, unapologetic — for people who like their coffee to push back.
molasses · cedar · smoke
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STAY FOR
A CUP.
Bags ship the morning they’re roasted, or you can pick yours up warm off the drum. The roastery pours on roast days — first cup on the house while you wait.
Roast days Thu–Sun · from first light
