the Custom Roast Coffee

Optimized for Espresso.

Do you like an inspiring espresso that’s well balanced, warming, and exceptionally nutty when paired with steamed milk? We create and recreate this blend while cupping our newly arrived coffees. To validate the Adventuring, Not Lost™ blend’s ratios, we then evaluate its flavor reach in the latte/cortado style drink.

We’re crafting this complexity-focused blend using coffee from Honduras and Ethiopia.

Balanced, versatile coffees that complement each other. Result is not clashing, but a complex and delightful experience. We designed this blend to be full bodied and delicious as an espresso based drink.

It’s summer! We’ve blended two coffees for their signature cheery brightness and versatility. A stellar performer in an iced coffee as well as in a casual pourover or iced latte.

Blend contents are predominantly a juicy Mexico Nayarit  natural process coffee, with a heavier body but complex Sumatran coffee!

A unique year and unique crop.

Fall, to us, is sweetness and a symphony of balanced flavors. We found that a blend of our Costa Rica coffee makes for an amazing fall cup:

A balanced, symphony of flavors from hibiscus, cinnamon, honey graham, to caramels and honey citrus.

Starting point for Water:coffee brew ratio is 17:1. This is a fuller bodied medium roast, so be careful not to over-extract. Medium/medium coarse grind for pourover.

By popular demand, we’ve designed a blend that fits our story of a ‘winter’ coffee profile.

We design our roast profiles to be delicious from first sip all the way to cool. Yum!

Coffees: Sumatra, Aceh Region. Honduras, washed processed.

Blend ratio: 66%, 34%.

Initial sweet warmth of dark when piping hot, with a woodsy, milk chocolate with substantial body.

Starting point for Water:coffee brew ratio is 16:1. Medium/medium coarse grind for pourover. Go finer on the grind particle size to bring out the dark notes.

Region: Minas Gerais state, E. Tamekuni Maragogype Lot

Altitude: 1200+ m.a.s.l.

Cultivar: Arabica, maragogype

Process: Natural/dry process

Take a moment to read up about the maragogype variant. This bean is burly!

Melon fruit aroma, toasted caramel, hint of vanilla and almonds in the finish.

Here’s a truly special decaf out of Honduras. Sourced from our local importer and their family farms, we’re excited to roast, brew, and share this exquisite coffee with you.

We’re roasting this to a medium light to preserve the structure of the bean and highlight the flavor inherent in the coffee.

initial notes of a well grounded choco base. Ample sweetness, with a lesser nutty focus. Great for single origin decaf espresso and americano style drinks to showcase the sweetness.

The high caliber harvest undergoes an extended honey process prior to going to Decamaex to be decaffeinated.

Restocked with new crop!

We’re excited to bring in Burundi coffee that exhibits a delicate, yet perfectly respectable cup profile!

On roasting, we’re aiming to bring out clean, lingering notes of fragrant tea, berry, and mixed berry pie. This is an excellent single origin espresso candidate, prepared with or without a steamed dairy milk. It should pair wonderfully with a croissant or a butter based pastry, danish, etc.

Bean Specifications

Region: Burundi
Growing area: Ngozi Region
Processing Method: Natural
Growing Altitude: 1650-1950 m.a.s.l.

We roast and brew some of the highest quality coffee that comes out of Sumatra. This ‘Harimau Tiger’ designation is a quality indicator in addition to having been double-picked to reduce the occurrence of defects. 

Ultimately we have an amazing island coffee that exhibits both balanced complexity while taking on signature roast notes on a wide spectrum of darker roast levels.

We’ll take this coffee to a medium dark (or full city+), bringing out some of its best features as our featured island coffee!

Bean Specifications

Region: Sumatra
Growing area: Aceh
Processing Method: Wet-hulled
Growing Altitude: 1300-1650 m.a.s.l.