We are not after the rarest lot or the loudest flavor note. We look for coffees that are sweet and clear, that taste as good with milk as without, and that you'll happily order again tomorrow.
We choose the green coffee, roast it in our own roastery and serve it in our own cafés. Every step is ours. That leaves no one else to blame for a bad cup, and nothing to hide behind in a good one.
Three ways to drink the same coffees.
The base of most of what we make, and good enough to drink on its own.
Roasted so the coffee still comes through the milk.
For tasting a single coffee with nothing added.
Specialty coffee starts at origin, with coffee that is grown, picked and processed with care and can be traced back to the people who produced it. That is the only kind we buy.
From there the work is ours. We roast each coffee to bring out its sweetness and leave its character alone. What you get is specialty coffee without the ceremony: good enough to think about, easy enough not to.
Traceable coffees, chosen on how they taste rather than how they sound on a label.
Sweetness, acidity and body in proportion. Nothing sticks out, nothing is missing.
Done by us, in our own roastery. See how we roast.
Made for the first coffee of the day and the fourth. Black, with milk or to go.
