Every degree has a flavour.
We take our name from the one curve that decides everything in roasting, how fast the bean climbs. Scroll down and you'll follow a real batch, from the moment it hits the drum to the second it drops.
Every batch is logged as a complete curve. Bean temperature, rate of rise, turning point, first crack. That profile is saved and repeated to the second, so the bag you buy today tastes like the one you bought in March.
Our green coffee comes from farms we can name, with altitude and processing on record. No anonymous lots, no filler.
After the drop we rest the beans 48 to 72 hours before they ship, so they arrive inside the window where they actually taste like themselves.
Roasted on a Probat P12
Our coffee is carefully roasted on a Probat P12, a renowned German-made coffee roaster known for its precision, consistency, and excellent heat control. Each batch is roasted at 10 kg to ensure optimal development and a consistent flavor profile.
Turn the wheel to a flavour you like and we'll show you which of our lots gets you there.
Classic Based
Colombia - Cauca Nectar
Colombia - La Cereza / Passion Fruit
Colombia - Melon Bloom
Colombia Ronaldo co fermented
Costa Rica - La Pitina Natural
Ethiopia - Sidamo Shantawene
Ethiopia Guji / Hambela
Nutty Chocolate
NO LOT MATCHES THAT NOTE RIGHT NOW.
Every batch we roast is recorded as a complete curve. This is a sample of what that record looks like.
Tell us how you brew and we'll grind to the exact setting, or send it whole bean and let you decide.
V60 / Pour over
Medium-Fine Grind · 1:16 Coffee-to-Water Ratio · 94°C Water · 2:45 Total Brew Time
Espresso
Fine Grind · 18g In · 36g Out · 93°C Water · 28-Second Extraction
French press
Coarse Grind · 1:15 Coffee-to-Water Ratio · 4-Minute Steep · Break the Crust After Steeping
We roast Sunday and Wednesday, and everything ships within 48 hours of the drop. Order before Saturday night to make the week's batch.
Browse the coffee