Exclusive
From
$51.56
Hawaiian Kona — Now Pouring
Coffees you can’t buy anywhere else
We import rare single-lot, direct trade coffees from around the world.
4
Lots
2
Countries sourced
From the lot book
New Lot
From
$21.75
Small Batch
From
$21.75
Rare · Peaberry
From
$25
Exclusive
From
$51.56
New Lot
From
$21.75
Small Batch
From
$21.75
Rare · Peaberry
From
$25
How we preserve the taste
Time stops at the peak.
Roasted coffee peaks about 7–14 days after roasting, then fades as it degasses. We stop that clock — every lot is frozen on the day it tasted best, and shipped to you sealed at that peak.
01 — Roasted by the farm
The farm is the roaster.
The people who grow a coffee understand it best. Each lot is roasted at origin by the farm, the way they drink it themselves — not flattened into one house profile. We import that finished roast, not green coffee.
02 — The tasting
Tasted as it rests.
Roasted coffee peaks about 7–14 days after roasting as it degasses, then fades. Each lot is tasted through its rest — the tasting decides the freeze day, not the calendar.
03 — The freeze
Frozen at its tasted peak.
On the day the lot tastes its best, it is vacuum-sealed and frozen at −40 °C — stopping the fade in its tracks. Preserved, not improved.
04 — Shipped sealed
Shipped as it was frozen.
The sealed bag is the shipping vessel — nothing is repacked. Sealed, it keeps for 30–60 days (or refreeze it); once open, it’s at its best for 7–14 days. A 4 oz bag is about seven cups — finished at its peak.
01 — Roasted by the farm
The farm is the roaster.
The people who grow a coffee understand it best. Each lot is roasted at origin by the farm, the way they drink it themselves — not flattened into one house profile. We import that finished roast, not green coffee.
02 — The tasting
Tasted as it rests.
Roasted coffee peaks about 7–14 days after roasting as it degasses, then fades. Each lot is tasted through its rest — the tasting decides the freeze day, not the calendar.
03 — The freeze
Frozen at its tasted peak.
On the day the lot tastes its best, it is vacuum-sealed and frozen at −40 °C — stopping the fade in its tracks. Preserved, not improved.
04 — Shipped sealed
Shipped as it was frozen.
The sealed bag is the shipping vessel — nothing is repacked. Sealed, it keeps for 30–60 days (or refreeze it); once open, it’s at its best for 7–14 days. A 4 oz bag is about seven cups — finished at its peak.
Why us
Three things we won’t compromise.
01
Partners, not vendors.
The farms we buy from are people we plan to work with for the long run — and as we grow, that means investing alongside them in climate-adapted practices, equipment, and eventually shared upside. There’s no specialty coffee in twenty years without the farms behind it.
02
Roasted at origin.
Every lot is roasted where it grew, in small batches, and the roast date is printed on the bag — so you know exactly how fresh your coffee is.
03
Farm-direct, every lot.
No third-party brokers between us and the farm — we buy direct. And when we can get on the ground, the founders walk the lot, taste the harvest, and see the mill themselves.
Sourced. Sourcing. Watchlist.
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