We roast to a line, not a color.

A twelve-kilo drum on Fife Street and three farms we buy from every harvest. Every batch is profiled, logged and dated on the bag. This is the one that came off at eleven this morning.

Charge: 205°C
Turn: 1:38
First crack: 9:12
Drop: 11:40
Dev ratio: 21.1%

Bean temperature · Lot 042 Aguas Claras · 9 kg green Hover the curve to read the log

Three lots
2026 harvest

What is on the shelf

Three farms, bought whole.

We contract the whole lot from three producers and roast it until it is gone. No blends, no filler, nothing on the shelf we cannot name the hillside for.

Plotted by longitude — the shop sits at 71°W

Lot 041 · 2026 harvest

Chelbesa

Gedeb, Yirgacheffe — Ethiopia

The lightest thing we roast, and the one we get wrong most often. Eighty-one seconds of development; a hundred and it turns to tea.

Bergamot
White peach
Jasmine

Altitude: 1,950–2,100 masl
Process: Washed, 60 hr ferment
Varietal: Heirloom (74110, 74112)
Coordinates: 6°18′N 38°12′E
Agtron: 78 — light
Development: 13.4% · drop 10:05

First crack 8:44 · drop 10:05

$22250 g whole bean

Lot 042 · 2026 harvest

Aguas Claras

Acevedo, Huila — Colombia

Our house coffee since 2019 and the one we send people who say they do not like filter coffee. Forgiving in a brewer, better in a cup.

Red plum
Cane sugar
Cocoa nib

Altitude: 1,750–1,880 masl
Process: Washed, 18 hr ferment
Varietal: Pink Bourbon
Coordinates: 1°48′N 75°54′W
Agtron: 68 — medium-light
Development: 15.8% · drop 11:05

First crack 9:20 · drop 11:05

$21250 g whole bean

Lot 043 · 2026 harvest

Danau Tawar

Gayo Highlands, Aceh — Sumatra

Wet-hulled coffee takes heat differently. It sits about a minute and a half longer past first crack than the Chelbesa and still lands medium, which is the whole argument for buying it.

Cedar
Dark cocoa
Baking spice

Altitude: 1,450–1,600 masl
Process: Wet-hulled
Varietal: Ateng, Bourbon Tim Tim
Coordinates: 4°37′N 96°48′E
Agtron: 55 — medium
Development: 24.0% · drop 11:48

First crack 8:58 · drop 11:48

$19250 g whole bean

Philosophy

Why we publish the curve

You shouldn’t have to take our word for it.

Roasting is about forty decisions made in eleven minutes, and by the time a bag reaches you every one of them is invisible. So we print the curve on the label. Charge temperature, turning point, the second first crack starts, the second we drop.

If a bag tastes different from the last one, the log usually says why. Most often it is the weather in the roastery. We would rather tell you that than pretend it never happens.

The rest is unremarkable. A 1974 Probat, a cupping table, and a room on Fife Street that opens at seven.

Roaster: Probat UG12, 1974
Batch size: 9 kg green
Batches per week: 14
Green contracts: 3 farms, renewed each harvest
Paid to producer: $4.10–5.35 / kg green
Roasted to order: Shipped within 48 hrs
Public cupping: Thursdays, 9:00