On the
roaster
There's no “best” coffee. Only beans roasted just enough to keep the place they grew — a hillside in Cầu Đất, a rainy season in Khe Sanh.
Roasting philosophy
Every 6kg batch is roasted on a Giesen W6, its heat curve logged and re-cupped after 48 hours before it goes on the shelf.
We pay farmers 30–45% above the market price and print the purchase price on every bag.
CUPPING
On Saturday and Sunday mornings, taste 6 beans with our head roaster. No prior knowledge needed — just a curious tongue.
By appointmentA day at the roastery
Watch a roast, log a profile, roast your own 500g batch
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