From the Kochere cooperative in Yirgacheffe, processed as a natural and dried on raised beds for 28 days. It comes out with a deep blueberry note and a syrupy body that holds up well in a French press or AeroPress. Roasted to a light-medium profile at 205°C drop temperature.
The washed sibling of the natural lot, from the same cooperative but processed through a wet mill and fermented for 36 hours before drying. Cleaner and more citrus-forward. Lemon curd and a faint bergamot finish. Works best as a V60 or Chemex.
A honey-processed lot from Finca La Hermosa in Huehuetenango, grown at 1,750m by the Cifuentes family. Owen found this at a cupping in Amsterdam in February 2026. Brown sugar, toasted almond, and a clean cocoa finish. Roasted slightly darker than the Ethiopians. Good as espresso or a stovetop moka.
A rotating two-origin blend built around whatever the two most consistent lots are that month. Currently it's the Guatemalan base with a 30% Kochere natural top. Designed to be forgiving across brew methods and grind sizes. The one to reach for when you're half asleep.
Two 250g bags per month. Owen's pick of the two best-performing roasts. Ships automatically on the first Thursday after roast day. Pause or skip from your account page with no penalty.
A Hario V60 dripper (size 02, plastic, the one that actually keeps heat), 40 Hario paper filters, and a 250g bag of the Kochere Washed. Comes with a one-page brew guide written by Owen, not copied from the Hario website.
An AeroPress Go (the travel-sized one that fits in a bag), 100 micro-filters, and a 250g bag of the Kochere Natural. The AeroPress Go is smaller than the original but brews the same volume. Good for summer camping or a desk that doesn't have much room.
Any current roast in a 1kg resealable kraft bag, roasted to your schedule. Minimum order 3kg. We'll arrange a free cupping session before your first order so you know exactly what you're getting.
Pick a bag from the current menu and it ships the same day we roast it.
Shop current roasts →