Our coffee
Zambia comes from one twelve-acre farm. Uganda comes from 400+ smallholders in the eastern highlands. Both are traceable micro-lots, roasted only after you order.
01 / Single-Farm Lot
This coffee comes from a single farm of about twelve acres. Catimor 129 grows there at roughly 3,900 feet on flat, fertile ground.
The cherries are picked by hand, floated overnight, washed, and dried slowly in the shade. That slower drying protects the sweetness that reaches your cup.
02 / Eastern Highlands
This lot grows on highland slopes more than 4,200 feet above sea level. Volcanic soil and altitude slow the cherry down and concentrate the cup.
More than four hundred smallholder farmers contribute to the lot. The coffee is hand-picked, washed, shipped green, and roasted in California after you order it.
Roast guide
Espresso is a roast direction, not a different bean. Pick it when you want the coffee to stand up to pressure and milk.
Roasted brightest. The most origin character in the cup.
The everyday middle. Balanced, round, dependable.
Longer in the roaster. Deep, bittersweet, heavy.
A medium-dark roast built to hold up under pressure.
