Roaster's Choice: Single Bag

Every hot recipe we publish uses the SCA's Golden Cup ratio: 55 g of coffee per liter of water, about 1:18. That's about 10 g of coffee (2 level tablespoons) for a 6 oz cup, 22 g to 400 g of water for a pour over, or 26 g to 475 g for a French press. Water between 195 and 205°F. Cold brew is the exception: 1 ounce of coffee per cup of cold water, then dilute.

Every brewer, ratio and grind size is in Brewology, with a cup calculator.

Each of our roasts is a flavor we hold steady, not a farm we lock in. Coffee is a crop with a season, and green coffee fades as it sits. The trade calls last season's beans "past crop," and they tend to taste flat and woody.

So we build every roast from coffees in their harvest season. When one crop moves past its prime, we cup the next harvest and match the flavor you came for.

Want a farm by name? That's what our limited drops are for: one origin, with the farm, the region and the process, until it's gone.

We roast in small batches at our roastery, and every bag carries its roasted-on date. Fresh coffee needs time to rest. It releases CO₂ (degassing) for the first several days, so it hits its peak flavor about 3 to 21 days after roasting. Your bag can arrive anywhere in that window, and that's when it's ready to brew.

For the best cup, enjoy it within 90 days of the roasted-on date, before oxidation starts to dull the flavor. Keep whole beans in an airtight, opaque container at room temperature, and grind right before you brew.

How did it get to you? Follow coffee from seed to cup.

Save 15% on every bag when it comes every 2 weeks, or 10% when it comes every month. Swap anytime, pause or skip after your first order, and cancel after your first three shipments. New subscribers get an extra 10% off their third shipment, on top of their subscription savings.

How subscriptions work