Origins

Everything here is a single lot: one producer, one process, one harvest. Nothing is blended, and nothing is bought on the anonymous commodity market where the farm name disappears somewhere between the mill and the importer.

That matters less as a moral position than a practical one. When you know the variety, the altitude, and exactly what happened during fermentation, you can predict what a coffee will do in the roaster and correct when it doesn’t. A blend averages those signals away.

The roster rotates with the harvest calendar. African lots land late in the year, South American ones arrive through spring, and a few experimental processing lots show up whenever a producer we follow tries something strange enough to be worth the shipping.