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We started roasting in a garage with a two-kilo machine and a habit of giving away more coffee than we sold. Eight years later, not much has changed except the size of the machine.
Every bag is roasted within a mile of the counter it's poured at. We buy in small lots, from farms we've actually visited, and we change the menu when a coffee is at its best rather than when the calendar says to.
If you're new here: start with whatever's on drip. It's usually our favorite thing in the shop that week.