We source our beans from trusted farms across the world's best-known coffee regions — including Latin America, Africa, and Southeast Asia. Each origin is chosen for its distinct character, whether that's the bright fruitiness of an African bean or the smooth, nutty body of a Colombian. We work with growers who share our commitment to quality and care, so every batch starts with beans worth roasting.

As fresh as it gets. We roast in small batches and aim to get coffee to you within days of roasting, never weeks. Coffee is at its best in the first two to four weeks after roasting, so we date every bag and recommend enjoying it within a month of opening for peak flavor and aroma.

For espresso, we recommend a medium to dark roast — our House Signature and French Roast both pull beautifully, with the body and sweetness that espresso loves. Darker roasts give you that classic bold shot with rich crema, while a medium roast brings out more nuance and brightness. If you're not sure, our House Signature is the safest bet for a balanced, full-flavored shot.

Yes. We believe great coffee shouldn't come at someone else's expense. We partner with farms and suppliers that pay fair prices, treat their workers well, and farm in ways that respect the land. Wherever possible, we choose beans that are responsibly and sustainably grown — good for the people who grow it, and good for the cup.

We leave that choice to you. Whole beans stay fresh far longer, so we ship whole by default and recommend grinding just before you brew. If you'd prefer pre-ground, just let us know your brew method at checkout and we'll grind it to match — from coarse for French press to fine for espresso.

French press shines with a medium to dark roast and a coarse grind. The fuller-bodied roasts — like our French Roast or House Signature — hold up beautifully to the long steep, giving you a rich, robust cup with plenty of depth. Use a coarse grind to keep it smooth and free of sediment, and you've got French press at its best.