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Single-origin coffee subscription. Roasted to order, delivered monthly.
Fig. 1. Your cup
Seen from directly above. A ceramic cup on a white table.
Every bag traces back to one farm, one lot and one roast date. Zoom into this cup and follow it back to where it grew.
From $14 a month. Pause or cancel any time.
Ten times closer. Foam made by gas escaping from fresh beans.
Fig. 2. Crema, x10
Each bubble is carbon dioxide released from the oils inside the bean.
Beans lose that gas in the weeks after roasting, which is why stale coffee brews flat. We roast your bag after you order, not before.
Roasted, rested, then shipped within 48 hours.
One seed of Coffea arabica, about a centimetre long.
Fig. 3. A roasted bean, x100
The groove is where two seeds faced each other inside the cherry.
The roast you pick here carries into your subscription. Change it before any shipment.
Small batches, twice a week.
Fig. 4. Drum roaster, x1,000
Beans tumble through hot air for 10 to 14 minutes.
We log every batch: charge temperature, first crack, drop time. The batch number is printed on your bag next to the roast date.
If a batch misses its curve, it does not ship.
Before roasting, ripe cherries dry in the sun.
Fig. 5. Raised beds, x10,000
Seen from above. Fresh cherries at the top, nearly dry at the bottom.
Picked cherries are spread on raised mesh beds and raked through the day so they dry evenly. It takes two to four weeks.
Drying with the fruit on adds sweetness and berry notes. Washing it off first gives a cleaner, brighter cup.
This month: Finca El Mirador, Huila, Colombia.
Fig. 6. The origin
Terraced hillside with coffee rows, a footpath, a drying shed and its beds.
Tell us how you drink coffee. We size the bags.
Fig. 7. Your doorstep, x1
The bags on the step change with your plan.
Concept site. Design and build by Samarth AI Studio. Sample data: concept project.