David Yake and two other founders started roasting in 2015 to find sweet, complex, and balanced coffees. Yake compares the process to winemaking and names 86 to 90 on the cupping scale as the range they aim for.
As of October 2026 the online menu lists espresso blends and single origins from Honduras, Colombia, Kenya, and Ethiopia, alongside an artist series of rarer varieties.
Roasting
Roasts in-house · Sourced from Colombia, Ethiopia, Guatemala, Honduras and Kenya