BATCH #047 · FILTER PROFILE
Roast curves, paper filters, calm cups—a roast lab for people who taste carefully and keep notes like craftsmen.
Write us// roast notes
First crack, turning point, and why we stop early. We keep the studio small so the craft stays readable.
// from green to jar
Two to four kilos keeps control. Cool on trays, rest 48–72 hours, never mix roast dates.
// process
Citrus and florals when the lot allows.
Sweetness first for washed Ethiopians.
Body without bitterness on denser naturals.
// brew desk
15g to 250g, bloom 45 seconds. Taste like a notebook—write aroma, sweetness, finish, then keep one sentence a friend would understand.
// cupping table
We score aroma, sweetness, and finish—then throw the score away. Rest times matter more than hype. The lab smells like toasted grain and orange peel when we get it right.
Short notes welcome—roast, brew, or ritual.
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