The Roaster's Log
Stories from the people who grow, roast and pour our coffee — and free tastings at every counter where you can taste what we've been writing about.
Save a seat at a free cupping
Dispatch #14 · Origin Stories
On volcanic slopes above 1,800 metres, pickers return to the same trees three or four times a season, choosing only the ripest cherries. We spent a week on the honey-process drying patios, measuring cherry sweetness each morning before the beans were turned by hand.
6 min read
Dispatch #13 · Roaster Notes
Bitterness is rarely the bean's fault. We walk through how grind size, pressure and shot time change what ends up in the cup — and why we pull our house espresso a little longer than most cafés.
5 min read
Dispatch #12 · Origin Stories
We pay our partner farms well above the commodity price. Here we explain where that money goes: better drying beds, fair wages for pickers, and the freedom to experiment with new processing methods.
7 min read
Dispatch #11 · Barista Techniques
Start in the middle, brew, taste, and adjust one step at a time. Sour and thin means go finer; bitter and dry means go coarser. Our baristas share the simple routine they use every morning.
4 min read
Every gathering is free. Save a seat so we put out enough cups.
Counter
Guests
No seats saved yet.