The coffee
Roasted with intent,poured without hurry.
Small lots, slow roasts, two traditions. From a three-sip espresso to a cezve read at the bottom of the cup.
The roastery
Amber, not umber
We roast in small 12-kilo batches, twice a week, to what Théo calls amber — far enough to develop sweetness, never so far that the origin disappears. If a coffee tastes only of "roast", we have failed it.
Every batch is cupped before it reaches the hopper, rested for seven days, and retired after twenty-one. Freshness is a window, not a slogan.
Origins
Where the cup begins
Four farms, four long friendships. We pay above Fairtrade rates and visit when the harvest lets us.
Yirgacheffe, Ethiopia
jasmine · apricot · bergamotWashed heirloom varietals from the Adame Gorbota cooperative — the floral heart of the Anatole Blend.
Mogiana, Brazil
hazelnut · cacao · soft figNatural-process yellow bourbon from Fazenda Santa Clara. The blend's quiet, chocolatey backbone.
Huila, Colombia
red apple · panela · roseOur rotating single origin for filter — small lots from smallholders on the Magdalena's western slopes.
Hatay, Türkiye
cardamom-ready · deep · velvetA dedicated dark-roast lot ground to powder for the cezve, the way the coffeehouses of old Istanbul insist.
The process
From green to golden
Source
Green lots arrive vacuum-sealed from farms we know by first name, graded and cupped on arrival.
Roast
Twelve kilos at a time, twice weekly. First crack is listened for, never assumed. Amber, then out.
Rest
Seven days of degassing before a single shot is pulled. Impatience is the enemy of sweetness.
Pour
Dialled in every morning at 6.45, checked every two hours. Three sips or one slow hour — your call.
The full menu
At the bar
Beans to take home