Double ristretto, micro-foam velvet. The barista's daily drink.
Our Story
From green
bean to cup.
We started with one used drum roaster, a stack of burlap, and a stubborn belief that coffee deserves respect. Ten years later, the roaster is still turning.
Every Tuesday we cup new lots, score them blind, and choose only what excites us. The menu changes when the beans do — never the other way around.