News

Were in Shanghai for two big reasons, and they are overlapping and happening in a few days. First of all we're having our own booth at the worlds biggest fair,...

The 19g / 50g / 25s Framework   19 grams in. 50 grams out. Around 25 seconds. It looks simple. It is not random. Why 19 grams 19 grams gives...

This coffee sets the tone for what our Competition Subscription will be in 2026. Fresh crop. Small volumes. Clear intent. If your subscription is paused, this is the moment to resume.

New Release from by Jonathan Gasca   We’re bringing back a coffee that means a lot to us. Our relationship with Jonathan Gasca goes back a few years, and our...

Our competition-style coffees sit where both worlds meet. They offer the clarity and precision of a competition cup while still being approachable for daily brewing. If you want to explore...

This Gesha from Castelara and Lost Origin brings together Boquete’s high-altitude cherries and precise lab fermentation in Panama City. Castelara’s three generations of farming meet Lost Origin’s scientific approach, creating...

This new lot from Shoondhisa in Shakiso, produced by Ture Waji, ticks every single box for me.

Our new Coffee Studio is taking shape just across the street from the roastery. After a few weeks of summer holidays, we’re finally back in full swing at the roastery....

At the 2024 World Barista Championship, one name stood behind every finalist on the podium: Jamison Savage. All top three competitors—representing Indonesia, Australia, and Japan—chose coffees from Finca Deborah, Jamison’s...

We’re thrilled to share May’s subscription coffee: Cruz Loma Gesha Washed from San José de Minas, Ecuador. 🌎

We’ve just dropped an espresso roast of Juan Jimenez’s Pink Bourbon. Washed, intense, and sparkling fresh as espresso.

We enjoyed every second of our stay in Paris, the coffee scene is truly fantastic and there is an energy and vibe that’s unseen in many other cities. Downtown Paris...