Blog
Dispatches from the
roastery and the road.
Origin trips, brew guides and the occasional strong opinion, written by the people who actually roast your coffee. No ghostwriters, no filler.
Notes from Guji, and what natural process actually tastes like
We flew to southern Ethiopia to stand on the drying beds. Here is what changed our mind about a coffee we thought we knew.
Read the dispatch →-
A morning on the Pillimué farm
Lantern comes from one family on one cloud-forest slope in Huila. We spent a harvest morning with them to find out how.
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How we dial in a new espresso
Every batch of Ember gets pulled, tasted and adjusted before it ships. Here is the process, in case you want to do it at home.
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The pour-over we make every morning
No gooseneck gymnastics, no stopwatch theatre. The simple V60 recipe we actually use before the roastery opens.
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Why we roast to order, and what it costs us
Roasting after you buy makes the coffee better and the business harder. We think the trade is worth it. Here is the honest maths.
