The Board
Every bag on this board ships with the roast curve that produced it — charge temperature, development time, drop point. If a coffee tastes the way it does, this is why.

Swiss Water decaf from Guatemala Antigua, roasted medium — brown sugar, toasted almond, no chemical solvents.
$20 / 12oz

Kenya Nyeri, roasted light-medium to keep the blackcurrant acidity that makes this the most divisive coffee we sell.
$22 / 12oz

Our house espresso: Brazil for body, Guatemala for structure. Chocolate, roasted hazelnut, a short sweet finish.
$18 / 12oz

Wet-hulled Sumatra Mandheling pushed into second crack for cedar, dark chocolate, and a low, syrupy body.
$19 / 12oz

A washed Colombian Huila roasted to a balanced medium — caramel, red apple, a clean cocoa finish.
$19 / 12oz

Washed Ethiopian Yirgacheffe, roasted light to keep every bit of the bergamot and stone-fruit brightness the lot came in with.
$21 / 12oz