Scroll to open
Section 00 — Observation
Every bag we sell traces back to a slope, an altitude and a week of picking. This is where the coffee in your cup was standing a year ago.
Not a blend. One farm, one harvest, one Thursday on the drum — and gone by the time the next lot lands.
Scroll to walk past
Twelve lots a year, each one bought from a farm we have walked, roasted on a twelve-kilo drum every Thursday morning and poured within the fortnight.
Small-lot coffee roasted on Thursdays, poured on Market Street since 2014
We buy twelve lots a year and no more. Each one is roasted to a single profile, rested nine days, and pulled on a lever machine you can watch from the bar.
The house shot
Every shot is weighed in and weighed out. If it lands outside the window the barista dumps it and starts again — you will see it happen, and it is not a mistake.
Eleven years on the same corner. We roast on a 12-kilo drum in the back room every Thursday morning, and whatever comes off it is what you drink that week. When a lot runs out, it is gone — we do not re-order to keep a name on the board.
Every lot bought from a farm we have visited, at a price we publish on the bag.
Bags carry a roast date, not a best-before. We will not sell you coffee past four weeks.
Saturdays at ten. Free, no booking, six cups on the table and no wrong answers.