Whole beans · Small batch roasted
Every blend starts as single origins, each roasted on its own so every bean reaches its best. Only then do they meet. The exact recipes stay in the roastery, but here's the idea behind each one.
Built for the shot
A mix of origins and roast levels, balanced for body, sweetness and a thick crema. Rich enough to cut through milk, smooth enough to drink black, and just as good brewed as drip or in an AeroPress.
A nod to tradition
Our take on the Mexican café de olla, the coffee slow-brewed in a clay pot. A deeper roast with a warm, round finish, chosen for the kind of cup that brings people back to the table.
A roast pairing, not a flavor
No chocolate and no flavoring. The name comes from the method: one coffee taken to two different roast levels, then blended. The darker beans scattered through the lighter ones look like chips in cookie dough, and together they give a cocoa-like richness to the cup.
All three are whole bean and roasted fresh in small batches. Grind them right before you brew.