The Craft
Four careful steps, none of them hurried.
- 1
Harvest
Cherries are picked by hand, only when fully ripe, over several passes through the season. Pickers look for the deepest red and leave the rest for next week.
- 2
Process
Washed, natural or honey, each lot is dried slowly and turned by hand until it is stable and sweet. This is where much of a coffee's character is decided.
- 3
Roast
We roast small batches on a fixed profile for each coffee, and taste every batch the next morning before anything is packed.
- 4
Pour
Rested for two weeks, then brewed with filtered water at the right heat. We send brewing notes with every order.
We roast in small lots, and taste every one.
Four methods, tuned to our coffees. Start here, then adjust to your taste.
- Ratio
- 1 : 16
- Water
- 93 to 95 C
- Time
- About 3 minutes
- Grind
- Coarse sand
- 1Rinse the filter and warm the server.
- 2Add 15 g of coffee and level the bed.
- 3Pour 30 g of water, wait 30 seconds for the bloom.
- 4Pour slowly in circles up to 250 g.
- 5Let it drain, swirl, and serve.
Use fresh water
Filtered water, just off the boil. Coffee is mostly water, so water matters.
Weigh everything
A small scale turns guessing into repeating. Weigh the coffee and the water.
Grind just before
Ground coffee fades within minutes. Grind fresh, and adjust one thing at a time.
Ready to taste?
Our brewing notes come with every order. Choose a coffee and begin.
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