Beans of the world.
Eight origins. Same species, very different cups. Click any bean to see tasting notes and which team member swears by it.
A page on the site that has nothing to do with consulting and everything to do with who we are. Beans of the world, coffees of the world, and where the team has actually had their best cup.
Eight origins. Same species, very different cups. Click any bean to see tasting notes and which team member swears by it.
The species itself was first cultivated in the Ethiopian highlands. Floral, citric, complex.
The same ingredients, very different drinks. Eight cups, eight ratios, eight countries.
Team vignettes from cafés around the world. Short, specific, slightly indulgent.
Six in the morning, jet-lagged, told the barista I'd take whatever the regulars order. She poured a single black espresso from a fifty-year-old Faema and put a glass of water beside it. Best fifteen birr I've ever spent.
They make it with their backs to you so you can't see the technique. Argued with my grandmother for twenty minutes about whether the foam mattered. It did. She was right.
Ordered a cortado, got a lecture on Chiapas elevations and a free second one. Stayed three hours, missed a flight, learned more about extraction than I have from any pour-over guide.
A single Kyoto-style cold brew, served at the river. The cup was small. The line was long. The man in front of me was eighty and had been coming every Sunday for twenty-three years.