Journal

Field notes, brewing,
and the occasional dispatch.

The case for slower roast profiles

We spent six months re-timing our roast curves. The beans are quieter now, and that's the point.

Diego Bermúdez's fermentation lab in Huila is the kind of place that rewrites your understanding of what coffee can be.

Coffee needs ~72 hours of rest after roasting. Mondays give every bag we send the full weekend to settle.

Your grinder is the most important piece of equipment you'll buy. Here's how we'd spend at four price points.