We trace every bean from farm to cup, roast in small batches on a cast-iron drum, and rest each lot for at least seven days before it ever meets your kettle.
Bergamot, jasmine, white peach. Washed process, light roast. Best as pour-over.
Stone fruit, brown sugar, baking spice. Honey process, medium roast. Loves an aeropress.
Cocoa, cedar, fig. Wet-hulled, dark-of-medium. Built for milk and quiet mornings.
“We are not in a rush. Coffee tastes like the people who grew it, the fire we roasted it on, and the time we gave it to settle.”— Mara Okafor, head roaster
148 Mill Lane · open 7a–6p daily. Cuppings every Saturday at 10a.
22 Linden Court · open 7a–4p weekdays, 8a–3p weekends.
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