Small-batch coffee, observed from green to cup
Roasted with care.
Brewed for the love of it.
Yield pairs the warmth of a neighborhood roastery with the precision of a roast log, so every coffee has a clear story and a repeatable way to brew it.
A roastery that shows its work
The roastery is built around four useful details, not vague tasting-room theater.
Origin, named
Place, lot, elevation, and process stay attached to each coffee.
Roast, shared
Each profile follows the coffee from first heat to drop.
Every batch, tasted
Brew guidance turns the roast data into something useful at home.
Numbers, in context
Price, dose, temperature, and time are all labeled.
Three coffees. Three ways through the drum.
Choose a lot, then compare how its roast profile changes the cup.
washed Huila 23
$21 / 250 g
- Origin
- Finca El Roble · Colombia
- Process
- washed
- Tastes like
- panela · red apple · cacao nib
- Roasted to
- 204°C
natural Gedeb 41
$24 / 250 g
- Origin
- Worka Sakaro · Ethiopia
- Process
- natural
- Tastes like
- blueberry · jasmine · candied lemon
- Roasted to
- 201°C
washed Santa Rosa
$19 / 250 g
- Origin
- El Socorro · Guatemala
- Process
- washed
- Tastes like
- toffee · orange zest · walnut
- Roasted to
- 205°C
Read the roast, then taste the difference
Move between the three lots. The curve, milestones, and brew direction change together.
lot.selector
roast.profile / huila-23
panela · red apple · cacao nib
A steady finish keeps the cup rounded: red-fruit brightness first, cocoa sweetness underneath.
- Development
- 17.9%
- Best start
- Pour over · 1:16.7
Every bag ships with this
A detail card for Huila 23, pairing origin notes with a practical starting recipe.
Huila 23
- Coffee
- Huila 23
- Origin
- Finca El Roble, Huila, Colombia
- Elevation
- 1,850 masl
- Variety
- Pink bourbon
- Process
- Washed · 36-hour ferment
- Batch
- 12 kg drum
- First crack
- 8:41 at 196°C
- Roasted to
- 204°C
- Development
- 17.9%
- Best from
- Day 7 to day 35
- For espresso
- 18 g in · 40 g out · 28 s
- Tastes like
- Panela, red apple, cacao nib
From green bean to your bag, in five steps
Source
Each lot starts with place, variety, process, and the questions worth asking.
Taste
Every lot is sample-roasted and cupped before we ever commit to it.
Dial in
We shape the roast until the sweetness and body come out just right.
Roast
A small-drum profile is watched from charge through first crack and drop.
Share
The details go in the bag and stay on our site, so you always know what you're drinking.
It starts with a cherry picked ripe, by hand, half a world away.
Where the coffee comes from
A sourcing map that pairs place and process.
Colombia
- Huila
Ethiopia
- Gedeb
- Guji
Guatemala
- Santa Rosa
Brazil
- Cerrado
The recipes we brew at the bar
However you like to make it, here's where we'd start.
- Coffee
- 15 g · medium-fine
- Water
- 250 g at 94°C
- Ratio
- 1 to 16.7
- Bloom
- 45 g · 40 seconds
- Total time
- 2:45 – 3:00
Pour in slow spirals, and stop fussing after the second pour.
Fresh coffee, right on schedule
Freshly roasted bags delivered on your rhythm. Pause, skip, or change any time.
For the curious
Explorer
$21/month
- 1 bag · a rotating single origin
- Roaster's pick each time
- The details in every bag
Most popular
Our most popular
Resident
$38/month
- 2 bags · you choose the coffees
- Swap right up to roast day
- Free shipping, always
For the devoted
Obsessive
$54/month
- 3 bags + early access to new lots
- The full roast archive
- A seat at our quarterly tastings
A wholesale system built around repeatability
A service model for keeping the coffee consistent from delivery to dial-in.
Calibration sessions
A support rhythm for keeping grinder and recipe changes documented.
Recipes with every roast
Brew notes travel with the lot so the bar team has a clear place to begin.
A clear delivery rhythm
The schedule ties roast day, rest time, and service date together.
The roastery
One drum, one tasting bar, and a close view of the physical work behind the numbers.
Hands on the coffee, all the way through
Roast bench
Dial in
Observe · taste · adjust
The machine supplies the numbers. A person still decides what the coffee needs.
Tasting bar
Pour with care
Weigh · pour · share
Precision matters, but the last step is still a warm cup handed across the bar.
The tasting bar
Order at the bar, watch a roast come off the drum, stay for a cup.
- Address
- 214 Foundry Ave, Unit B
- Mon–Fri
- 7:00am – 3:00pm
- Sat–Sun
- 8:00am – 4:00pm
- Roast days
- Mondays & Thursdays, from 7am
- Tastings
- First Saturday of the month, 9am · free
Choose your starting point
Explore the roast board or compare subscription plans.