Spring 2026 · Three Coffees

The shelf,
read slowly.

We roast three coffees at a time and let them be enough. Below is what's on offer, why we chose each one, and how to brew it at home.

Finca La Esperanza beans
Coffee No. 1 · Washed

Finca La Esperanza

Huila, Colombia · 1,750m · Caturra

From Don Eduardo Méndez, who farms two hectares above the town of Pitalito. Cherry is picked ripe, depulped within four hours, and fermented in tile tanks for thirty hours before a sun-dry on raised African beds.

In the cup: dried apricot at the front, brown sugar through the middle, a long finish that reminds us of evening light on the back porch. A coffee that does not need to be sweetened.

Roast
Light–medium
Price
$22 / 12oz
Add to subscription
Konga Natural cherries
Coffee No. 2 · Natural

Konga Natural

Yirgacheffe, Ethiopia · 2,050m · Heirloom

From the Konga washing station in the Gedeo zone — though "washing" is misleading here. These cherries are dried whole, skin and pulp intact, for twenty-one days under careful rotation.

What you get is what natural process does best: strawberry preserves on the nose, jasmine through the cup, a soft acidity that lingers without sharpening. We pull this one shorter than most.

Roast
Light
Price
$24 / 12oz
Add to subscription
Sumatra Lintong beans
Coffee No. 3 · Wet-hulled

Sumatra Lintong

Anjasmoro, Indonesia · 1,400m · Tim Tim & Bor Bor

A wet-hulled lot from smallholders around Lake Toba. The processing is what gives Sumatran coffee its weight — the parchment is removed while the beans are still wet, leaving them blue-green and dense.

Roasted a touch darker so the syrup comes forward. Dark chocolate, cedar, a hint of pipe tobacco. The one you reach for when it rains and you'd like the coffee to keep you company.

Roast
Medium–dark
Price
$23 / 12oz
Add to subscription

How we'd brew it.

Three recipes we use at home. Each one assumes a scale, fresh beans, and water that tastes like nothing in particular. Adjust grind size first, everything else second.

V60 · One cup

Pour-over

  • 15g coffee · medium-fine
  • 250g water at 96°C
  • Bloom: 45g, swirl, wait 40s
  • Pour to 150g · pause
  • Pour to 250g · drawdown 2:30
  • Total time: 3:15
Chemex · For two

The slower way

  • 30g coffee · medium
  • 500g water at 95°C
  • Bloom: 60g, wait 45s
  • Three pours to 500g, 30s apart
  • Drawdown by 4:30
  • Pour slow. Pour gently.
Moka · Stovetop

The everyday

  • 18g coffee · fine
  • Fill base to valve · pre-heated
  • Low–medium flame
  • Lid open, watch for the hiss
  • Off the heat when it lightens
  • Pour. Drink. Begin the day.

Bring in your method. We'll dial it in with you.

Find the café