Normally I like to designate each blog post per one topic, however we’ve got so many things happening right now, it only makes sense to compose a smorgasbord of a post to cover all in one. With that being said, Jason and Rob are doing their light summer traveling in the next couple of [...]

It occurred to me earlier today while roasting back to back batches of our perpetually evolving espresso, that we have yet to officially announce the blend change. We apologize for the curve ball if things suddenly tasted different about a month ago and you didn’t notice the recipe change on the bag. With [...]

The newest addition to our current offerings is a fully washed Caturra gem from the Cafetalera Zamorana estate in Costa Rica; however what makes this specific coffee so unique, is that it is the first crop Jorge Zamora has set aside as a single farm lot, which has ultimately been named Finca San Luis. [...]

We have recently been putting our feelers out there a little to hire someone to rebuild our website; however we simply do not have enough time in our week to fully commit to the search. This is also something we have been talking about for nearly 6 months, so you can imagine where we [...]

Located within the Yirga Cheffe region of Ethiopia, the city of Koke houses Solomon Worku’s washing station and mill collectively named Koke Cooperative. Grown between 2,000-2,300 meters above sea level this fully washed and hand sorted Heirloom Ethiopia is the epitome of classic Yirgacheffe terroir- heavy citrus-lemon upfront acidity, with rose hip black tea [...]

Our production roasts are roasted on a Coffee Per San Franciscan 25B. It is old, and we are not the first owners. That said, we do our best to make-up for it’s past cleaning and maintenance neglect. One such chore is cleaning all 24 burners, which are alined in 3 rows in [...]

A few weeks ago, we began introducing a new way of labeling our bags in hopes of offering a more informative approach at selling retail bags. As a trial they were initially sold at Sandbox Bakery, and then Bi-Rite Market. The feedback we’ve received thus far seems to be leaning in favor of [...]

Last Wednesday while I was finishing the last roast of a few Indonesian samples that had arrived the day prior, our grounds keeper, Robert Smith nearly broke down the door in his, unintentional best Kramer impersonation; all flustered and short of breath yelling, “You have a delivery! And it’s from someone called lar-mar-zoo-ka” I [...]

The newest addition to our current offerings is a very special coffee from Fazenda Esperança. 744 is a small lot of peaberries, which occurs when only one seed is produced in the coffee cherry- normally there are two. When only one seed forms, two discerning factors arise. First, the physical shape of the [...]

The holidays are approaching just as fast as our business is growing, which explains why we couldn’t find the time to make a kitschy season’s greetings, or put together gift packages to sell- as we had hoped. Sorry, perhaps next year! Besides being swamped in the best way possible, I did get a [...]

One of our newest accounts is the retail outlet for the brilliant baker Mutsumi, named Sandbox Bakery. After having cupped four coffees they decided on our Finca El Retiro, El Salvador to share the Hario drip stand with Ritual. Sandbox Bakery will be opening their doors Monday morning December 7th. I unfortunately [...]

This is Rob and our cargo bike built by Rick Hunter. Together, our coffee is delivered fast, efficiently and in a manner we believe in. Also, our friend Ian recently put together a couple rain proof rear bags which will certainly come in handy as we are approaching San Francisco’s wet season. [...]

Earlier this morning I held a public cupping at De La Paz account, La Victoria. Among the coffees we cupped were two currently being served at La Victoria- Finca El Injerto, Guatemala and Cafetalera Herbazu, Costa Rica as well two of our newest offerings, Finca El Retiro, El Salvador and Cauca Tierradentro, Colombia. [...]

Since this past Friday we have received five brand new coffees; all of which, we are more than thrilled about. With that however, comes the daunting task of developing all new roast profiles and brew specs specifically for each coffee. Going into the roasts we have a general idea of what to expect, though [...]

Perfect morning cup.