The cupping table
Taste two or three of our coffees side by side, like a washed Guatemala next to a fruit co-ferment from Colombia. Slurp loudly. Take notes.
Coffee experience
Pull up a stool.
Taste what we taste. Three ways to go deeper into the cup.
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Roast-along
Watch a small batch go from green to roasted, and talk through what changes in the cup along the way.
The brew bar
Pour overs, dialed in with a barista. Learn how grind, time and water change the same bean.
Interested?
Tell us what you’d try.
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