Origins Sourced
Single-Origin Lots
Years Roasting
Cups Shared
The Offerings
Three ways to
experience
terroir.
Bold. Volcanic.
Uncompromised.
Our espresso blend draws from high-altitude lots in Ethiopia and Guatemala. Dark fruit meets volcanic minerality — a cup that speaks before you take a sip.
Explore the blend →Bright. Floral.
Unhurried.
Hand-poured at 93°C, our washed Ethiopian Yirgacheffe reveals jasmine, stone fruit, and a honey finish that lingers long after the last drop.
Explore the origin →Smooth. Slow-steeped.
Patient.
Steeped for 18 hours in cold-filtered water. The result is a silky, chocolatey concentrate with zero bitterness — patience made drinkable.
Explore the process →The Craft
What makes
it matter.
Every lot is cupped and profiled before it reaches the roaster.
Processing shapes flavor more than any variable after terroir itself.
100%
Direct-trade relationships
Every farm we source from is visited annually by our head roaster. We pay 30–50% above Fair Trade minimums, invest in shade-grown cultivation, and publish our full supply chain publicly every year.
Our 2024 report →- 1Grind fresh, medium-coarse
- 2Water at 93°C / 200°F
- 3Bloom 45 seconds
- 4Pour slow, circular
- 5Total brew 3:30–4:00
"A place where
time slows down."
What People Say
Voices from
the cup.
Come find us
Find your
cup.
Subscribe for seasonal offerings, origin stories, and early access to our micro-lot drops.
The Roastery
142 Bramble St, Portland OR
Mon – Sat · 7am – 6pm
The Atelier
88 West Market, Eugene OR
Daily · 8am – 5pm