When people ask why the house espresso tastes the way it does, the honest answer is: because of people we have met exactly twice and email constantly.
Three generations on one hillside
The farm sits high enough that the cherries ripen slowly, picked in four passes by hands that know every tree. Their patience is the first ingredient in your cup.
Good coffee is grown long before it is roasted.
We pay above the going rate and we publish it. That transparency is part of the flavour too.