Journal
Notes from the roastery.
Harvest trips, roast days and recipes for home. Written by the people who roast your coffee.
Two weeks of harvest in Huila
What a 1,850 metre farm looks like when every cherry is picked by hand, three times a season.
Why we roast only twice a week
Coffee needs a few days to rest. Roasting on Tuesday and Friday keeps every bag between four and twenty days old.
A better filter at home in four steps
Grind, ratio, water and patience. The same recipe we use on the bar, written for one cup.