Single-origin micro-lots, sourced direct, cupped above 87.0, and roasted in 14 lb batches on a 2022 Loring S15. Every bag carries the farmer's name, the elevation, the harvest week, and the cupping protocol. Nothing else. No flavor wheels in pastel. No marketing language. Just numbers, lots, and weight.
BOURBONCATUAIHEIRLOOMCASTILLOPINK BOURBONCATURRACOLOMBIA74158HEIRLOOMTYPICAWe fly out twice a year, walk the rows, and shake hands on price before the cherries are picked. No importers, no green brokers, no mystery middlemen.
Every sample is cupped blind by three palates against the SCA protocol. Anything below an 87 is sold off, not stocked. We'd rather have fewer lots than carry a bad one.
Small batches, one origin at a time. The profile is logged to Cropster and locked: development time, drop temp, rate of rise. No improvisation between batches.
Roasted Monday, Wednesday, Friday. Bagged the same day. In a USPS truck by 7pm. You drink coffee that's days old, not months — and we print the roast date on every bag in plain English.
Notes from four days at 1,850 m — fermentation tank tours, drying patio measurements, and why this year's Bourbon scored a full point higher than last harvest.
The honey label is doing a lot of work — too much. A teardown of mucilage retention, drying curves, and the four sub-styles hiding inside one industry word.
Inside the Cropster curves for Lot #L-038. Drop temp, gas adjustments, and the exact eight seconds where this roast almost went too far.
One email a week: what's on the roast schedule, what's about to drop, and the occasional unedited cupping log straight from the lab. No discount codes. No pop-ups. No nonsense.