High altitudes between 1,400 and 1,900 meters slow cherry maturation, concentrating natural fructose and vibrant malic acidity. Mineral-rich volcanic soils across Marcala and Tarrazú impart distinct notes of cane sugar, stone fruit, and bright citrus.
By sourcing exclusively from producers we visit every harvest season, we ensure transparent pricing for farm workers while selecting micro-lots with uncompromising clarity in the cup.
Deliberate batch roasting
Green lot inspection
Sample cupping calibration
Small-batch drum finish
Burlap sacks arrive in Vilnius from seasonal harvest shipments. We measure moisture content and bean density before staging green lots in climate-controlled oak bins.
We roast tiny 100-gram test batches on a sample drum, scoring aroma, sweetness, and tactile body at 8-minute intervals to lock in the bean's ideal development curve.
Each production lot is roasted in 15-kilo batches on Tuesdays and Thursdays, cooling rapidly on perforated brass trays before sealing in valved bags stamped with exact dates.
Documenting the craft
From shaded drying patios in Antigua to brass cooling trays in our Vilnius studio, every step prioritizes tactile care and clean flavor.
Order whole-bean or ground coffees roasted within forty-eight hours and shipped directly across Europe.