22/06/2026
Coffee isn’t something we keep on shelves year-round—and we wouldn’t want it to be.
We work directly with smaller farmers to source micro-lot coffees in limited harvests. Once a lot is gone, it’s gone. That means what we roast is always shaped by what’s in season, what’s just been picked, and what’s at its best right now.
It also means our lineup is always evolving.
Right now, we’ve got two new coffees in:
One is a darker roast with deep brown sugar sweetness—comforting, rich, and full-bodied.
The other is a lighter roast with bright red fruit notes—lively, crisp, and layered with sweetness and acidity.
Different expressions, same approach: careful sourcing, small scale, and roasting to highlight what each coffee already does best.
When they’re gone, we move on to the next harvest ❤️
