Coffee Knowledge
Coffee doesn’t start with us, it starts at origin.
Our job is to carry that story forward with respect, from the farmer’s hands to your cup.
We’re here to make it make sense — approachable, honest, and always worth talking about.
Coffee is an agricultural story.
It’s grown, harvested, and cared for by people who know the land — people who shape flavor long before we ever roast it.
Every step, from the soil to the cup, is guided by intention.
The more you understand where your coffee comes from, the more connected you become to the people behind it.
Where Coffee Starts
Coffee begins as a fruit — a small red cherry that grows in tropical regions around the world. Inside are two seeds: the coffee beans we roast.
Soil, altitude, and farming practices all influence taste.
That’s the beauty of it — no two origins tell the same story, but every one deserves to be honored.
Processing Methods
After harvest, the coffee cherries are processed in different ways to remove the fruit and dry the seeds inside.
Each method creates its own flavor story.
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Washed (Wet)
The fruit is removed before drying, and the beans are rinsed clean with water.
This process brings out clarity — it’s clean, bright, and crisp, letting the origin shine without distractions.
Think of washed coffees as the ones that taste like sunlight: honest, balanced, and refreshing. -
Natural (Dry)
The whole cherry is dried with the fruit still around the seed.
As it dries, the bean absorbs sugars and fruit notes, creating fuller body and deeper sweetness.
Naturals are lively, expressive, and a little wild — the kind of cup that reminds you coffee was a fruit first. -
Honey
Inside the coffee cherry, just under the skin, there’s a sticky fruit layer called mucilage — full of natural sugars that shape sweetness and texture in the cup.
After the cherry’s skin is removed, part of the sticky fruit layer — called mucilage — stays on the bean as it dries. That natural sugar caramelizes in the sun, adding sweetness, texture, and body.Honey coffees sit between washed and natural — cleaner than a natural, sweeter than a washed.
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Experimental
Some coffees tell familiar stories — others rewrite them.
Experimental lots come from producers who push boundaries with fermentation and drying, exploring new ways to express the character of their crop.It might mean sealed tanks, longer fermentation, or unexpected techniques — all guided by curiosity and control.
The result? Cups that taste like possibility — complex, bold, and rooted in respect for origin.
Sourcing with Purpose
Good coffee starts with good people. We work with producers and importers who value sustainability, traceability, and fair pay. They build the bridge between farm and roaster, keeping every step transparent and intentional. We choose coffees that mean something, grown with care, moved with respect, roasted to honor the work behind them. It’s simple: do right by the people who make great coffee possible.
Roasting Philosophy
We roast light and intentionally. Every coffee is profiled to highlight its best attributes — whether that’s a sparkling acidity, juicy fruit note, or smooth chocolate base. No burnt beans here. Just clean, expressive flavors that honor the work behind each harvest.
Want to learn even more? Join a class, come cup with us, or explore the zine.