Currently Roasting

Every bag starts on the same machine: a San Franciscan SF-6, hand-tended one small batch at a time in our Boise roastery. It's an unglamorous, honest way to roast coffee — no shortcuts, no massive batches smoothing out the details that make each origin worth drinking in the first place.

We roast light to medium across the board, and we do it on purpose. Push a roast too dark and you lose the thing that made a coffee special to begin with — the stone fruit in a Costa Rican honey, the floral lift of a Colombian Pink Bourbon, the deep chocolate of a Brazilian natural all start to taste the same once they're buried under roast char. Our goal with every batch is natural sweetness, real clarity, and flavors that actually taste like where the coffee came from.

That means we chase the sugars a coffee already has instead of masking what it lacks. It means tasting cups, adjusting curves, and roasting the same origin differently than the one before it, because no two lots behave the same way in the drum. It's slower. It's also why what's below is actually worth drinking.

Here's what's currently roasting — grab a bag before it's gone.