Sourcing
Direct relationships with eleven producers. We buy by the lot, never the container, and we publish what we paid.
We started with a 3-kilo drum roaster in a leaking garage and a stubborn belief that a cup of coffee should taste like the place it came from. Six years on we still cup every arrival by hand, still write the roast log in pencil, and still know most of your names before your second visit.
Everything on the pass is made within four metres of where you sit — the sourdough, the cultured butter, the burnt honey on the oat cake.
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Direct relationships with eleven producers. We buy by the lot, never the container, and we publish what we paid.
A 15-kilo drum, Tuesdays and Fridays. Every profile is developed over a minimum of nine test roasts before it earns a bag.
Refractometer on the bench, scales on every station. Espresso recalibrated three times a day as the room changes.
Sourdough started in 2019 and still fed daily. A menu that changes when the market does, not when the season says so.
No laptops after 11. No music louder than the conversation. The room is the last part of the recipe.
Bags are 250g, ground to order or whole bean. Everything ships within 48 hours of the roast date stamped on the base.
Cocoa, fig, toasted almond. Built for milk, honest black.
Blackcurrant, jasmine, cane sugar. Filter only, please.
Red apple, panela, milk chocolate. Nobody will guess.
The only place I've been where the decaf is the thing people queue for.
Illustrative review — sample contentSix years in and they still remember how I take it. That's the whole business model.
Illustrative review — sample contentI came for the coffee and stayed nine months for the mushroom toast.
Illustrative review — sample contentWalk-ins always welcome. Tables of five or more, or anyone wanting the window bench on a weekend, are best booked ahead.