Reading a Roast by Sound, Not Just Smell
Our head roaster on first crack, second crack, and the seconds in between that decide a batch.
Roasting notes, ceremony traditions, and stories from the people who grow and pour your coffee.
On the meaning behind abol, tona, and baraka — and why we kept the ceremony alive inside a fast-moving café.
Our head roaster on first crack, second crack, and the seconds in between that decide a batch.
A trip to the highlands, and the cooperative behind our most floral cup.
Our baker shares the cardamom-honey bread recipe behind our best-selling pastry.
What we've learned hosting a free public tasting every first Saturday of the month.
Two brewing traditions, two very different cups — and how our baristas choose.
From compost to our muffin batter — a look at our small zero-waste habits.