Origin & roast
From the highlands to the cone, in small batches.
We buy green coffee direct from two families in the Ethiopian highlands and roast it ourselves — dark, syrupy and unhurried.
No shortcuts, no blends for the sake of blends.
Roasting happens every Tuesday morning on a 5kg drum. We cup every batch the next day, and anything that doesn't sing gets kept back for staff coffee.
What reaches the bar is a week old at most — the window where a dark roast is at its most generous.
See the roastery →Ten years
How the room came together.
- 2016
One roaster, one room
A 5kg drum roaster in a leaking mill unit and a hand-painted sign.
- 2019
Direct from the farm
First direct-trade contract signed with two families in the Ethiopian highlands.
- 2022
The counter as we know it
The oak bar, the copper machine and the slow-brew station arrive.
- 2026
Ten years of the first pour
Still small batch. Still roasted on a Tuesday morning.
A slow space, built for lingering.
Oak, linen and warm brass. No screens above the counter, no queue system — just a bar you can stand at while your cup is made.
Reserve a table