Ethiopia
$21On bar todayGuji Hambela
Guji, Ethiopia
- Process
- Washed
- Farm
- Hambela Estate
PeachJasmineBergamot
LightLightDark
Whole Bean · 12 oz BagsBeans at the
Beans at the
counter.
Every bag on the shelf was roasted out back this week. We sell them in the shop only — we do not ship, and there is no online store. Ask at the bar and we will grind it for whatever you brew with at home.
In-shop only · no shipping, no online orders
Colombia
$19Huila La Plata
Huila, Colombia
- Process
- Honey
- Farm
- Finca El Mirador
Red applePanelaCocoa nib
LightLight-MedDark
Kenya
$23New harvestNyeri AA
Nyeri, Kenya
- Process
- Washed
- Farm
- Gatomboya Co-op
BlackcurrantGrapefruitTomato leaf
LightLight-MedDark
Brazil
$17Cerrado Sol
Cerrado Mineiro, Brazil
- Process
- Natural
- Farm
- Fazenda Sol
Milk chocolateHazelnutBrown sugar
LightMediumDark
House
$16EspressoSide A Blend
Brazil + Guatemala
- Process
- Natural / Washed
- Farm
- Two farms
Dark chocolateToffeeCherry
LightMed-DarkDark
Sumatra
$18Night Shift
Aceh, Sumatra
- Process
- Wet-hulled
- Farm
- Gayo Highlands Co-op
CedarMolassesBaking spice
LightDarkDark
Roast Guide
From light to dark, plainly
Roast level is about time and heat in the drum. Lighter keeps more of the farm; darker brings more of the roaster.
Light
~395°F · first crack
Bright, tea-like, fruity. The farm and the process do most of the talking.
Try: V60, Chemex
Light-Medium
~410°F
Sweet and balanced. Acidity softens, caramel starts to show.
Try: V60, AeroPress
Medium
~425°F
Round and chocolatey with a little fruit left. Easy to like.
Try: Drip, French press
Medium-Dark
~435°F · edge of second
Heavy body, toffee and dark chocolate. Built for milk.
Try: Espresso, Moka
Dark
~445°F · second crack
Smoky, bittersweet, low acid. The roast is the flavor.
Try: Moka, French press
Brew Guides
Three ways to brew it at home
Recipes are for one 12 oz mug. Grind fresh, weigh if you can, and trust your tongue over the timer.
V60
Clean and clear. Best for light roasts where you want to taste the fruit.
- Coffee
- 20 g
- Water
- 320 g
- Grind
- Medium-fine
- Time
- 3:00
- 1
Rinse the paper filter with hot water and dump the rinse. Water should be just off the boil, around 205°F.
- 2
Add the grounds, make a small well in the middle, and pour 50 g of water to bloom. Wait 40 seconds.
- 3
Pour slowly in spirals to 200 g by 1:15, then to 320 g by 2:00. Keep the bed level.
- 4
Give it a gentle swirl and let it drain. It should finish around 3:00. Sour? Grind finer. Bitter? Coarser.
French Press
Heavy, full body. Forgiving, and the right call for medium to dark roasts.
- Coffee
- 30 g
- Water
- 500 g
- Grind
- Coarse
- Time
- 4:00
- 1
Warm the press with hot water and pour it out.
- 2
Add coarse grounds and all the water at once, just off the boil. Start the timer.
- 3
At 4:00, break the crust with a spoon and scoop off the foam on top.
- 4
Press the plunger down slowly, then pour everything out right away so it stops brewing.
Moka Pot
Strong, syrupy, close to espresso. Great with our Side A blend and hot milk.
- Coffee
- ~18 g
- Water
- To valve
- Grind
- Fine
- Heat
- Medium-low
- 1
Fill the bottom chamber with hot water up to just below the valve. Starting hot keeps it from cooking the grounds.
- 2
Fill the basket with grounds, level it with a finger. Do not tamp.
- 3
Screw it together with a towel (it is hot) and set it on medium-low heat with the lid open.
- 4
When the coffee turns pale and starts to sputter, pull it off and run the base under cold water to stop it.