Small-batch beans roasted three times a week in our open kitchen. Brewed by hand, served in a quiet room with good light and better pastries.
Brewed with care · Sourced with intention
Pour-overs, espresso, and seasonal milk drinks built around whatever's roasting that week.
Five-kilo drums, three days a week. We taste every roast before it leaves the building.
Laminated pastries, sourdough toast, and a rotating cake. Made each morning by Lena.
We supply twelve cafés across the Pacific Northwest and ship beans monthly to your door.
There's no rush at our bar. Drinks are timed in minutes, not seconds. The room is built for conversation, reading, or staring out the window — whichever you came for.
"The Ethiopian they had last spring ruined every other coffee for me. I've been a member ever since."
"I write here three mornings a week. The light, the music, the cardamom bun. It's a small miracle of a room."
"They actually explained what they were brewing and why. Made me fall back in love with coffee."