Yirgacheffe Daybreak
Washed Ethiopian — jasmine, apricot, tea-like finish.
Roastery №1 — Est. for people who read altitude
Roasted weekly. Numbered by hand. Gone when it’s gone.
Spec sheet
Washed Ethiopian — jasmine, apricot, tea-like finish.
Colombian highland — red plum, panela, long cocoa warmth.
Kenyan AA — blackcurrant, grapefruit, brown sugar.
Milk chocolate, hazelnut, orange peel — espresso friendly.
Sugarcane decaf from Caldas — caramel, red apple, calm.
Washed Yunnan geisha — bergamot, white peach, honey.
250G
Bags — every single one
2×
Weekly roast — Tue / Thu
40
Bag micro-lots — numbered
Every coffee on the bench passes the same cupping table. The tiers just tell you how far it travelled.
One farm, one lot, one truth. Altitude stamped on every bag.
40-bag micro-lots, numbered by hand. When they’re gone, they’re gone.
Names, coffees and roast dates — on record
Marta K.
Reads like tea, drinks like sunshine. The apricot note is not a metaphor.
Yirgacheffe Daybreak
08.12
Dev P.
Blackcurrant first, grapefruit second. Lot 07 earned the stamp.
Nyeri Reserve
08.05
June A.
The only espresso blend that survives my impatient mornings.
Solace House Blend
07.29
Theo R.
Bag № 31 of 40. I checked the number twice before brewing.
Yunwu Geisha Lot 7
08.12
Before you ask
Exact answers, no café mystique. Shipping, grind and freshness are arithmetic around here.
All fair questionsWe roast every Tuesday and Thursday; orders placed by 18:00 the night before ship with that batch, still warm — tabular warm.
Whole bean ships by default. Pick a grind at checkout — espresso, filter or press — and we grind it the morning it leaves the bench.
Every bag carries a stamped roast date. Brew between day 4 and day 21 for the cup we cupped.
Micro-lots sell through in days. The roast list hears first — one email per roast day, nothing else.
One email per roast day. Nothing else.