Single-origin specialty micro-lots precision roasted within 48 hours of dispatch. Complete with cupping score metrics, altitude notes, and Japanese manual brewing gear.
Roasted in micro-batches to order
Defect-free high altitude cherries
Locks in floral volatiles for months
Direct farmer partner compensation
From delicate Ethiopian floral notes to heavy-bodied espresso roasts
Harvested above 1,800 meters from volcanic soils in Yirgacheffe and Huila. Slow-matured cherries yielding explosive floral and stone fruit sweetness.
Our Sourcing PhilosophySupplying specialty cafés with weekly fresh 5kg nitrogen bags, La Marzocco espresso machines, and professional SCA barista calibration.
Café Wholesale ProgramJapanese ceramic V60 drippers, Fellow PID kettles, and Boquete Geisha micro-lots
Calculate exact gram-to-water ratios and recommended water temperatures for your method.
Ratio: 1:16 (15g Coffee : 240g Water)
TEMP: 93°CRatio: 1:2 (18g Coffee : 36g Yield)
TIME: 28sRatio: 1:14 (16g Coffee : 220g Water)
TEMP: 88°CRatio: 1:8 (100g Coffee : 800g Water)
STEEP: 16-18h"The Ethiopia Yirgacheffe washed lot is astonishingly clean. Prominent jasmine and bergamot aromas with zero astringency on V60."
Adnan Qureshi · Certified SCA Barista"We switched our café espresso to the Signature Crema Velvet blend. Yields thick tiger stripes and pairs gorgeously with whole milk."
Nadia Chowdhury · Head Roaster, Artisan Café"Bag arrived 36 hours after roast with the exact roast date handwritten on the valved pouch. Unbeatable freshness."
Zubair Khan · Home Brewer (AeroPress)