Before coffee ever reaches a grinder, it travels thousands of miles through a global web shaped by geography, weather, and international markets. That context alone makes what's in the cup more interesting.

Coffee has a futures market. Most of the world's green coffee trades against something called the C Market — an international exchange where prices move based on projected harvests, weather, shipping, trade policy, and global demand. Prices can shift a lot from one season to the next.

That's because coffee is an agricultural crop, and agriculture doesn't come with a guarantee. Drought in Brazil, a poor harvest in Central America, unusual weather in Vietnam — these events affect supply and pricing throughout the chain. For a small roaster, that's not a small deal. It affects what we can source, what we pay, and sometimes what ends up on the shelf.

When a coffee we carry gets hard to source, we find another. There's always good coffee growing somewhere.

We source from three main regions, and they taste noticeably different from each other.

We mostly take beans to the Vienna profile, roasting further builds body and draws out the caramelization. Our personal preference is that lighter profiles can leave coffee feeling thin, and thin isn't what we're going for — miles past the City we stop before French.

Every bean has its own personality, and we roast accordingly. Density, moisture content, bean size, and processing method all affect how a coffee behaves in the roaster, so we adjust for each one rather than running everything the same way — a few degrees here or there, a little extra time, a slightly earlier pull.

We roast daily. Coffee is best fresh — like bread — and we'd rather yours arrive at peak than sit in a warehouse waiting. Carefully grown coffee, carefully roasted. Get it while it's hot! Drink carefully.