88+ SCA ONLY Single-Origin Micro-Lots & Scandinavian Roasting

Coffee Elevated to
Pure Terroir.

Direct-trade relationship coffees sourced from ultra-high elevations in Yirgacheffe, Huila, and Boquete. Roasted to order on our single-burner convection roaster for uncompromised cup sweetness, clarity, and floral brightness.

Explore Fresh Roasts Launch Brew Lab
91.8 Average Cup Score
3.4x Above C-Market Price
48h Roast to Dispatch
Current Roast Profile Omni Craft (Medium)
89.8 SCAA
Agtron Color 68 # / Medium-Light
Drop Temp 211°C
Dev. Time 15.4% DTR
Lot Terroir Colombia Huila
Tasting Notes: Blood Orange, Panela, Milk Chocolate, Red Currant

Radical Transparency

We publish farm gate prices & shipping contracts on every lot.

Zero Carbon Convection

Loring single-burner recycling roaster reduces emissions by 80%.

Nitrogen Flushed

Sealed with degas one-way valve in 100% recyclable foil pouches.

Q-Grader Certified

Every batch cup-tested across 5 bowls before clearing dispatch.

Current Sourcing Harvest

Direct-Trade Micro-Lots

Small-yield harvests purchased directly from producers with transparent financial premiums. Select whole bean or dialed grind for your specific home brewer.

Palate Diagnostic

Find Your Morning Extraction

Answer three quick questions about your brewing ritual to discover the optimal micro-lot roasted for your setup.

1 What brewing method do you use most mornings?
2 What sensory notes do you gravitate towards?
3 Preferred roast development philosophy:
Science of Roasting

Zero-Carbon Single-Burner Convection Roasting

Unlike traditional conductive drum roasters that risk scorch marks on green coffee bean surfaces, our Loring S35 Kestrel transfers heat primarily through high-velocity recirculated convection air.

This locks in volatile floral monoterpenes and fruit acids while creating a pristine cup without the smoky, bitter pyrolytic off-notes typical of commercial coffee.

  • 1
    Precise Rate of Rise (RoR) Modulation

    Monitored via dual thermoprobe sensors every 1.2 seconds in Artisan roast logging software.

  • 2
    Scandinavian Development Ratio (11-14%)

    Preserves origin sugars and natural citric/malic acidity without underdeveloped grassiness.

  • 3
    Water Remineralization Chemistry

    Our cupping lab tests every extraction using 60ppm GH / 25ppm KH custom mineral water formulation.

Real-Time Roast Telemetry

Loring S35 Batch Profile Curve

Artisan Telemetry v2.8
220°C 190°C 150°C 100°C TP (1:15) Dry End 1st Crack (198°C) Drop (208°C)
Bean Temp (BT)
Rate of Rise (RoR)
First Crack
Drop Target
Precision Barista Tools

Interactive Brew Ratio Lab

Calculate the exact water weight, golden brew ratio, and follow our step-by-step extraction timer with audio sensory cues.

Coffee Dose (Grams) 18g
Total Water 288g 93°C Target
Brew Ratio 1:16 SCA Standard
Grind Micron Medium-Fine ~550 microns

Hario V60 Pour-Over

Live Extraction Clock
00:00

Audio Cue Notice: As you brew, pleasant synthesized chimes will sound at the bloom completion (0:45) and second pulse milestones so you never have to stare at a screen with wet hands.

In-Store Barista Offerings

Espresso & Pour-Over Bar Menu

Served fresh daily across our flagship tasting rooms. Dialed on custom under-counter Modbars and handcrafted ceramic drippers with remineralized mountain water.

Visit Our Espresso Bars

Flagship Tasting Rooms

Experience our seasonal Geisha flights on custom Modbar under-counter espresso taps and handcrafted ceramic drippers.

Flagship Roastery & Lab

Arts District Roastery

480 Industrial Avenue, Suite 104
Arts District Cultural Corridor

Open Today Until 6:00 PM • Seating Available
Mon – Fri 07:00 AM – 06:00 PM
Sat – Sun 08:00 AM – 07:00 PM
Public Cupping Saturdays 10:00 AM
Pour-Over Concept Bar

Nordic Reserve Gallery

122 Waterfront Promenade
Canal Plaza, Marina District

Open Today Until 5:30 PM • 3 Barista Seats Free
Mon – Fri 08:00 AM – 05:30 PM
Sat – Sun 08:30 AM – 06:00 PM
Geisha Omakase Sunday 02:00 PM