The studio
A small drum. A high standard.
GOJU is a roasting studio on National Avenue in San Diego. We buy high-altitude lots and roast them for filter first.
The name is Japanese for hard-soft — density and sweetness in the same cup. We started because too much coffee was roasted past the farm. We roast in 2.5 kilo batches so a Guji and a Huila never share heat, and we cup every batch twice before it is bagged.
The shop is open Thursday through Sunday. You can cup with us on Saturday mornings if you write ahead. Everything on the site is what is actually in the case — when a lot is gone, it is gone.
How we buy
Direct from cooperatives and family farms, usually after a trip, always after a table. We pay for density and cherry selection, not for a story we invent later. Most of our relationships are three harvests deep or more.
How we roast
Charge cool. Stretch Maillard. Drop as first crack finishes rolling, not roaring. Filter coffee should still taste like the farm. Espresso lots — Brazil, Sumatra — are developed further so they hold in milk.
Visit the studio
1847 National Avenue, San Diego. Retail and pickup Thursday–Sunday, 9–4. Roasting most mornings. The door is the gray one under the cypress.
Shop current lots