Selection
We look for coffees with clear provenance, stable quality and a flavour profile that makes sense for its intended brew method. Availability follows harvest cycles rather than a fixed year-round catalogue.
House profiles
Designed for consistency, sweetness and broad appeal in espresso-based menus.
Seasonal profiles
Smaller lots that highlight origin character and reward careful filter or straight espresso preparation.
Roast development
Sample roasting, cupping and production trials establish a profile. We record charge, development and colour information, but the final decision is made in the cup across several days after roasting.
- Transparent roast date and coffee identity
- Starting recipes for espresso or filter
- Whole-bean supply unless otherwise agreed
- Batch review before release
Brewing guidance
Recipes are starting points, not rigid promises. Water chemistry, grinder condition, ambient heat and basket geometry change extraction. We recommend adjusting grind first, then yield, while keeping dose and water temperature controlled.
Espresso
Dial in by taste and extraction time at the beginning of service and after major grinder changes.
Filter
Use clean equipment, suitable water and a consistent pouring method before changing several variables at once.
Storage
Keep sealed, cool and dry. Avoid refrigerators, open hoppers overnight and exposure to strong odours.