Our Range
Sourced with care,
roasted with intention
Every product is made to order. We don't keep stock — we keep standards.
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We started with coffee. Single-origin beans, each carrying the story of its terroir. We keep our range tight — twelve things done perfectly.
12
Origins
100%
Traceable
3 weeks
Rest period
Our Range
Every product is made to order. We don't keep stock — we keep standards.
Get in Touch
Questions about our coffee, wholesale enquiries, or just saying hello.
Legal
Last updated: March 2026 · GDPR compliant
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Journal
Origin stories, brew methods, and the people behind the cup.
Origin Story
At 1,400 metres above sea level, the volcanic soils of western Flores produce some of the most complex washed coffees in the Indonesian archipelago. We trace the journey from cherry to cup.
Origin Story
The Torajan people have cultivated coffee alongside elaborate funeral rites for centuries. The natural process here yields stone fruit sweetness with an almost wine-like body.
Origin Story
Bajawa's wet-hulled Arabica carries the hallmarks of Indonesian processing — earthy depth, dark chocolate, and a cedar-like finish — but with an unexpected clarity.
Brew Guide
Our guide to the V60 method — the slow, meditative brew that reveals every nuance in a single-origin cup. Ratio, temperature, timing.
Process
Freshly roasted coffee needs time. We explain the degassing period and why patience yields a more balanced, sweeter cup.
Philosophy
Our founder reflects on the decision to keep the range to twelve items — and why constraint is the highest form of intention.
Brew Guides
Simple guides to get the best from every cup.
Rinse the paper filter with hot water. Discard the rinse water.
Add 15g of medium-fine ground coffee. Level the bed.
Start timer. Pour 30ml of water in a spiral. Wait 30 seconds (bloom).
Pour steadily in concentric circles to 150ml by 1:15.
Continue pouring in pulses to 250ml. Target total brew time: 3:00–3:30.
Remove the dripper. Swirl the cup gently. Let it cool slightly before tasting.
Set up the AeroPress inverted. Add 15g of fine ground coffee.
Pour 200ml of 85°C water. Stir gently for 10 seconds.
Wait 1 minute. Attach the rinsed filter cap.
Flip onto your cup and press slowly for 30 seconds.
Stop pressing when you hear a hiss. Dilute with hot water to taste.
Preheat the French press with hot water. Discard.
Add 18g of coarsely ground coffee.
Pour 300ml of 95°C water. Place the lid on without pressing.
Wait 4 minutes. Press the plunger down slowly and evenly.
Pour immediately to stop extraction. Best with full-bodied origins like Flores Bajawa.
Fill the bottom chamber with hot water up to the safety valve.
Fill the basket with fine-medium ground coffee. Level but don't tamp.
Assemble and place on medium heat. Leave the lid open.
When coffee starts flowing, watch for a honey-coloured stream.
When it turns pale and sputters, remove from heat immediately. Wrap the base in a cold towel to stop extraction.
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