We approach coffee with equal parts precision and restraint which starts with sourcing. We work with trusted producers, importers, and small exporter groups who are committed to traceability, seasonal selection, and post-harvest innovation. Most of our coffees come from producer-led initiatives, community lots, or family-run operations, and we favor coffees that speak clearly of place.

Before adding a coffee to our menu, we sample roast it on a Link roaster to evaluate potential and profile development. We cup each sample across multiple brew styles, looking for clarity, sweetness, and structure. Once a coffee is selected, we build profiles using Artisan and roast in small batches on a Probat P12 III, using the Probat's automation to ensure consistency in production.

All of our coffees are omni-roasted for versatility so they can brewed however you like, but we fine-tune each profile to create the most compelling cup. Single origins tend to land on the lighter end for clarity and brightness, while blends are roasted just slightly deeper to enhance body and structure.

We cup every roast to make sure the flavors are showing up as intended. Not just once, but regularly across the coffee’s shelf life. We also take color readings (whole bean and ground) of every batch and monitor moisture content over time to evaluate how each coffee is aging. It’s a way for us to stay closely connected to quality and shelf life, from the roaster to your cup.

Our roasting and storage environment is carefully controlled. We monitor temperature, humidity, and airflow to maintain ideal conditions for both green and roasted coffee.

We don’t chase trends. We focus on balance, sweetness, and drinkability. Coffees that can hold your attention but don’t demand it.