From cherry to cup.
Single origin · Huila, Colombia · 1,850 m
Scroll to follow one coffee cherry from the branch to your morning espresso — picked, roasted, ground and poured.
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01 / 04 · Harvest
Two seeds in every cherry.
Each cherry is picked by hand at its ripest red. Inside, two pale green seeds wait — that is all a coffee bean really is.
02 / 04 · Roast
Eleven minutes of fire.
Small batches, roasted by ear: we pull the beans a moment after first crack, when sweetness peaks and bitterness hasn't begun.
03 / 04 · Grind
Ground seconds before.
Aroma starts fading the moment a bean breaks open, so we grind to order — fine as powdered sugar, just before brewing.
04 / 04 · Pour
Your morning, poured.
Twenty-seven seconds under pressure, a crown of golden crema. Notes of dark chocolate, red cherry and caramel.
Order a bag↗Move your cursor over the cup to stir the steam
The Cherry
- Variety
- Caturra
- Altitude
- 1,850 m
- Picked
- By hand, ripe only
The Roast
- Profile
- Medium
- Peak
- 212 °C
- Batch
- 12 kg
The Grind
- Particle
- 250 µm
- Dose
- 18 g
- Burrs
- Steel, 64 mm
The Cup
- Extraction
- 27 s
- Yield
- 36 g
- Notes
- Cocoa · cherry · caramel