Our Story
A fire that started with one bad cup.
In 2014, two friends burnt their tongues on a forgettable espresso and decided the city deserved better. They found a drafty brick storefront on Foundry Lane, dragged in an old oak roaster, and lit the first fire on a rainy Tuesday in November.
We source single-origin beans from growers we know by name — farms in Yirgacheffe, Huila, and the high slopes of Huehuetenango — roasted in micro-lots so small you can taste the batch. Nothing leaves the roaster until it cools on open air, the way oak-smoked everything gets better with patience.
Every cup is a quiet rebellion against the rushed and the reheated. We roast slow, brew fast, and keep the hearth burning — because warm is a feeling, not a temperature.