Specialty coffee · San Diego
Grown where the air thins.
High-altitude lots, roasted in small batches for sweetness and clarity. Current harvest on the floor now.
We buy coffee that ripens slowly — high farms, cool nights — and roast it just far enough to tell you where it grew.
1,500+
meters elevation
2.5kg
batch size
10
current lots
Featured
On the table
The method
Sweetness first. Then origin.
Every lot is cupped blind in the studio. We buy for density and sugar, roast in two-and-a-half-kilo batches, and rest the bags before they leave National Avenue. If it tastes like toast, we went too far.
Read the studio notesThe rest of the case
View all
Guatemala · Huehuetenango
Los Cipreses
$21
dark chocolate · orange oil · walnut
Washed
Costa Rica · Tarrazú
La Palma Honey
$23
cane sugar · apricot · honeysuckle
Honey
Rwanda · Nyamasheke
Kibingo Hill
$24
red plum · black tea · honey
Washed
Brazil · Cerrado Mineiro
Primavera Espresso
$20
hazelnut · milk chocolate · ripe pear
Natural
Panama · Boquete
La Esperanza Geisha
$48
jasmine · bergamot · lychee
Washed
Indonesia · Lintong, Sumatra
Lintong
$22
cedar · dark cocoa · fresh earth
Wet-hulled
Subscription
Lot Club
Two 250g bags each month, chosen from whatever is drinking best. Whole bean, packed the week it ships. Pause or skip whenever you like.
From the journal
All notes
12 Aug 2026
Why elevation changes everything
Cool nights, slow sugar, dense beans. A short argument for buying coffee that grew in thin air.
28 Jun 2026
Notes from a cupping in Huila
Three days in Pitalito with María Elena Gómez, tile tanks, and a table of Caturra that tasted like apple skin.
4 May 2026
How we roast for filter
Charge cool, stretch Maillard, drop before the sugar burns. A studio note on keeping origin in the cup.