Specialty Coffee Roasters · Est. 2018

Coffee from the Source.

Single-origin. Small-batch. Roasted in Vancouver.

Free delivery on orders over $50 BC roasted B-Corp pending

Current Quarter Offerings

Sourced this quarter. Roasted to order.

Natural Process

Ethiopia
Yirgacheffe

Gedeo Zone · 1,900m

Blueberry Jasmine Dark Chocolate
$22 / 1kg $72
Washed

Colombia
El Paraíso

Huila · 1,750m

Red Apple Caramel Walnut
$18 / 1kg $60
Honey Process

Guatemala
Huehuetenango

Western Highlands · 1,800m

Brown Sugar Plum Citrus Zest
$20 / 1kg $65
Wet-Hull

Sumatra
Mandheling

North Sumatra · 1,400m

Cedar Dark Fruit Earthy
$19 / 1kg $62
The Source

From 2,000m
above sea level.

Every lot we carry begins with a conversation — a farmer, a cooperative, a precise geography. We visit our producers annually, cup on-site, and only commit to harvests that tell a story worth telling. No brokers. No commodity lots. No compromises.

The coffees you receive are roasted within 72 hours of your order and shipped the same week. We track each bag from tree to your door — altitude, harvest date, processing method, and the name of the farm are printed on every label. Traceability isn't a feature. It's the minimum.

Read the Full Story
1,800m 1,400m 2,100m peak

Elevation contours — Yirgacheffe Highlands

The Subscription

A different origin every month. Roasted within 48 hours of shipping.

Tier 01
Explorer
$28
/month · cancel anytime
  • 250g single-origin, curated selection
  • Tasting & brew notes card included
  • Origin profile & farmer story
  • Flat $5 shipping
Tier 03
The Full Kilo
$72
/month · cancel anytime
  • 1kg of your chosen origin
  • Always free shipping
  • Access to member-only roasts
  • Quarterly cupping kit included
  • Direct roaster line for questions

Brew Guides

01 ·

Pour Over

V60 or Chemex — clarity and brightness

  • Bloom 30s with 2× coffee weight in water. Allow gases to escape fully.
  • Pour Slow, circular pours over 2:30. Maintain even saturation.
  • Total 3:00–3:30. If faster, grind finer. If slower, grind coarser.
Ratio · 1g : 16g water · 94°C
02 ·

French Press

Full immersion — body and texture

  • Steep Add coarse grounds, pour all water, stir once gently.
  • Wait 4 minutes. Do not agitate. Allow crust to form on surface.
  • Press Plunge slowly over 30 seconds. Pour immediately — don't let it sit.
Ratio · 1g : 15g water · 93°C
03 ·

Espresso

Pressure extraction — concentration

  • Dose 18g in, 36–38g out. Dial in your ratio before adjusting grind.
  • Extract 25–30 seconds. First drops at 5–8s. Blonde crema signals finish.
  • Temp 91–93°C for lighter roasts. 88–90°C for our Sumatra Mandheling.
Ratio · 1 : 2 yield · 9 bar
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