The story

We started roasting in a garage in 2017. Two friends, one Probat, way too many bags of green coffee on the floor.

Today we roast in a real space across from the café — but Tuesday is still the only roast day. Wednesday we ship. Thursday it's on the shelf. By Sunday it's gone.

We buy from importers we've shaken hands with. We don't blend to hit a price; we roast to honor what's in the bag. Our espresso is lighter than what you're used to and we're not sorry about it.