Current Offerings
We keep our menu small and our relationships long. Every coffee we roast is sourced directly from producers we know by name, grown at altitude, and roasted to reveal what the land put into it.
Huila, Colombia
From the slopes above Pitalito, where the Andes fold into deep green valleys and morning fog clings to the canopy until noon. Don Alberto Vargas tends eight hectares of Caturra and Castillo at a pace that matches the altitude — slow, deliberate, unhurried. His family has farmed this parcel for three generations, and the coffee tastes like it: deep-rooted, complex, patient.
Notes of dark chocolate, blood orange, brown sugar.
Gedeo Zone, Ethiopia
The Gedeo Zone is where coffee begins — literally. Coffea arabica evolved in these forests, and you can taste that wildness in every cup. This lot comes from the Konga washing station, where cherries are dried on raised beds under the equatorial sun. The natural process amplifies the fruit, giving it a sweetness that borders on wine.
Notes of blueberry, jasmine, raw honey.
Lintong, Sumatra
Sumatra does things differently. The wet-hulled process — giling basah — is unique to the Indonesian archipelago, and it produces a flavor profile unlike anything else in specialty coffee. This lot from the Lintong Nihuta district is dense and brooding, with an earthiness that gives way to a surprising sweetness at the finish.
Notes of cedar, dark plum, earthy spice.
Antigua, Guatemala
Nestled between the Agua, Fuego, and Acatenango volcanoes, the Antigua Valley produces some of the most balanced coffees in Central America. Las Nubes comes from Finca Santa Clara, where volcanic soil and cool mountain air conspire to create a cup that is approachable yet layered — the kind of coffee you brew when you want to slow down.
Notes of toasted almond, milk chocolate, caramel.
Nyeri, Kenya
Kenyan coffees have a reputation for their electric acidity, and Githembe lives up to it. Grown on the red laterite soils of Nyeri County near the foothills of Mount Kenya, this lot is processed at the Githembe Factory using traditional double-fermentation washing. The result is a cup of uncommon clarity — bright without being sharp, sweet without being soft.
Notes of blackcurrant, grapefruit, cane sugar.
Our Philosophy
We don't buy coffee from importers or brokers. We travel to origin, visit the farms, meet the families, and pay prices that reflect the actual cost of growing exceptional coffee. For us, direct trade isn't a marketing label — it's the only way to ensure quality at every step.
Our sourcing trips take us to Colombia, Ethiopia, Guatemala, Kenya, and Indonesia each year. We cup hundreds of lots to find the ones that move us, and we commit to purchasing year after year so farmers can invest in their land and their craft.
Our menu changes with the harvests. As new lots arrive from origin, we retire outgoing coffees and introduce fresh ones. If you find a favorite, stock up — it may not come back until next season.
Current menu updated March 2026.
Reading tasting notes is one thing. Tasting them is another. Stop by Division Street and let us pull you a shot.
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