Come for the coffee.
Stay for the art.

Mandarin orange · Toffee · Milk chocolate

A beautifully balanced Costa Rican coffee with sweet citrus acidity, rich toffee-like sweetness, and a smooth chocolate finish. Comforting and full of character, with a clarity that makes it an especially lovely everyday filter coffee.

Washed Catuai from the Granos al Cielo micromill.

Eighty percent Nhot Ou from northern Laos, twenty percent strawberry co-ferment from Finca Anaya in Huila, Colombia. The Laos brings cocoa, caramelized sugar and a roasted peanut note. The co-ferment lands strawberry jam on top of it.

If that sounds like peanut butter and jelly, that is exactly the point. The co-ferment is loud on its own, so we kept it to a fifth of the blend, where it reads as fruit rather than candy and the chocolate underneath still has somewhere to go. Round, sweet, low in acid, and very hard to put down.

We taste: Strawberry Jam · Cocoa · Toasted Peanut

Components: 80% Nhot Ou, Laos · 20% Anaya strawberry co-ferment, Colombia

Process: Washed and co-ferment

Roast: Medium

Best for: Drip · Espresso · Milk drinks

From the Koke and Birbes Kela washing stations in the Yirgacheffe district of Ethiopia’s Gedeo Zone, where around 1,200 smallholder farmers bring their cherries. Grown at 1,800 metres among heirloom varieties, picked only at peak ripeness.

This is a honey process, which means the cherries ferment whole for two days before pulping, then dry on raised beds with the mucilage still on. The result is a cup that keeps Yirgacheffe’s floral lift but gains sweetness and body from the extra contact. Berry up front, flowers behind it, and a clean citrus finish.

We taste: Berry · Floral · Orange

Region: Yirgacheffe, Gedeo Zone

Producers: Around 1,200 smallholder farmers

Variety: Kurume, Dega, Wolisho

Process: Honey

Altitude: 1,800 MASL

Roast: Light to medium

Best for: Pour Over · Drip

From Nhot Ou, a district in the far north of Laos where the land climbs toward the Chinese border. Smallholder farmers grow Typica and Catimor here between 800 and 1,350 metres, high enough that the cherries ripen slowly and the beans come in dense.

Washed and dried with care, it cups quiet and round. Cocoa first, then caramelized sugar, with a roasted peanut note underneath and a silky, low-acid finish. It is the kind of coffee that doesn’t ask anything of you, and it is just as good cold as it is hot.

We taste: Cocoa · Caramelized Sugar · Toasted Peanut

Region: Nhot Ou, Northern Laos

Producers: Smallholder farmers

Variety: Typica, Catimor

Process: Washed

Altitude: 800–1,350 MASL

Roast: Medium

Best for: Drip · Cold Brew · Espresso