MAR 2025
Cupping Notes: Ethiopia Yirgacheffe, Spring Harvest
This lot arrived brighter than last year's — more jasmine up front, less of the usual stone fruit. We re-ran the cupping table three times before we trusted our own notes.
JOURNAL
Notes from the roastery
Cupping notes, roast-curve experiments, and dispatches from the farms we visit. Updated after every harvest.
JAN 2025
Why We Redraw the Roast Curve Every Season
A profile that worked in October can taste flat by February. Green coffee keeps changing after it lands, so we treat every roast curve as a draft, not a recipe.
NOV 2024
Six Days in Santa Bárbara
We timed the trip for peak harvest, when the whole farm smells like fermenting cherry. Watching a lot get depulped by hand changes how you weigh out a cup back home.