As you explore our offerings over the coming months, you'll notice something: our menu rotates. The Colombian Pink Bourbon available today might give way to a Guatemalan microlot or a different Colombian community lot in a few weeks. This isn't random—it's intentional, and it's central to how we approach coffee.
Coffee Is Seasonal
Here's what many coffee drinkers don't realize: coffee has harvest seasons, just like any other agricultural product. A farmer in Huila, Colombia harvests once or twice a year. When that coffee is processed, dried, and shipped, there's a window when it's at its peak. We source coffees during these windows, which means what's available in January looks different from what's available in June.
This seasonality is actually a mark of quality and freshness. Roasters who offer the same coffees year-round are either stockpiling (which affects freshness) or sourcing from so many producers that individual relationships become impossible to maintain. We'd rather offer you what's actually ready and at its best right now.
Variety Keeps Things Interesting
Our own palates demand rotation. A rotating menu means you get to experience the full diversity of coffee. One month might feature bright, fruit-forward coffees from high-altitude Colombian farms. The next might showcase distinctive lots from Honduras or delicate florals from Central America. This variety isn't just exciting for its own sake. It deepens our understanding of what coffee can be and gives us the opportunity to continuously showcase the incredible variety possible within washed processing.
We Focus Exclusively on Washed Coffees
Roasted lighter to medium to highlight clarity and the terroir of the place and cultivar. This approach creates a level playing field where the distinctions really shine through. Different origins and varieties each tell their own story—a Pink Bourbon from one farm versus another, coffees from different microclimates within the same region, the subtle differences that emerge from varied altitudes and processing details. When processing and roast level are consistent, you taste the coffee itself: the place it came from and the people who grew it. A static menu would flatten all of that into sameness.
We Come Back to the Same Producers
Here's what makes our rotation different from simply chasing whatever's trendy: we return to the same producers when their harvests are available. That third-generation Honduran farmer or young Colombian producer you bought from last season? When their next harvest is ready, we'll be featuring them again.
This creates continuity within the rotation. You're not buying from an endless parade of strangers, rather you're following the agricultural cycles of specific people and farms we've built relationships with. Over time, you might start recognizing names, noticing how a producer's coffee changes year to year, or anticipating when certain origins will be back in the rotation.
The Menu Reflects Our Values
A rotating menu is honest. It acknowledges that coffee comes from real places, grown by real people, according to the rhythms of agriculture rather than the demands of retail convenience. It means we're not asking farmers to produce coffee out of season or maintain massive stockpiles just so we can offer year-round consistency.
It also means we remain nimble enough to feature exceptional lots when they become available. If an importer we work with secures a limited microlot from a producer doing interesting work, we can move quickly to offer it while it's fresh. These opportunities wouldn't exist if we locked ourselves into a fixed menu of perpetually anonymous blends.
What This Means for You
When you buy from us, you're getting coffee that's in season, at peak freshness, from producers we're committed to supporting over time. You might not be able to reorder your exact favorite every time, but you'll always find something new to discover and there's a good chance that favorite will be back when the next harvest comes around.
This is coffee that respects natural cycles, celebrates diversity, and maintains the integrity of the people and places behind every bag. It's what crossing borders for better coffee looks like in practice.