Single-origin espresso and ritual coffee experiences, roasted in small lots and rested forty-eight hours before they leave the room.
Floral, jasmine-forward, and clean through the finish. We picked seventeen kilos at peak ripeness on the western slope of Jaramillo. Roasted light, rested ten days, released here.
Filmed at the South London bar at 06:14 on a Tuesday. No sound, no narration — just the bloom rising over a V60, and the slow inverted drip of an Origami filter. Watch the full reel in the Brewing Room.
Watch full reel →Three of us travel for ten weeks a year. We taste at the wet mill, at the dry mill, and again at altitude. Most lots get rejected; the ones that don't, we name after the people who grew them.
The same recipe we use on the bar, written out in plain language. Adjust to taste; the room is yours.
