Origins, people, conversations.
What we learn on the farm, at the roaster and across the table — written the way we would say it, not the way it sells.
Origin
14 August 2026 · 7 min read
The two thousand metre line
Why the best Ethiopian coffee grows exactly where it is hardest to farm — and what that costs the people who grow it.
By Yara HaddadRead the story- Conversation30 July 2026 · 5 min
The second cup rule
We designed the café around a single observation: nothing important gets said in the first ten minutes.
Read it - People11 July 2026 · 6 min
What Nelson taught us about consistency
Four harvests from the same two hectares in Huila, and the lesson was not about coffee at all.
Read it - Craft19 June 2026 · 4 min
Why we serve decaf after four
A quiet default that made our afternoons better, and nobody has noticed yet.
Read it - Craft28 May 2026 · 5 min
The bean is not a sticker
How one small mark ended up doing six different jobs across the brand — and the rule that stopped it doing seventy.
Read it