Est. 2018 · 14 Bean Street · Roasted Daily
We roast small batches of single-origin beans on Tuesday and Friday, then pull shots for whoever shows up slow. No neon, no rush — just paper cups, warm light, and a counter that smells like cinnamon and cedar.
— 01 · The counter
Every drink is priced on a hand-lettered card pinned above the till. The numbers change with the harvest, so the menu at the start of the month is never the same as the one in December.
Estate Ethiopia · 14.50
House blend, slow-brewed · 4.80
Maple & oat cortado · 5.60
This week on the grinder
From the roaster’s notebook
Marta L., head roaster
6,200 kg
roasted on-site this year
11
single origins in the current lineup
0
plastic cups since day one
What people are stirring
Why This Matters Now 2025 is a landmark year for desktop CPUs. AMD’s Ryzen 9000 series and Intel’s Core Ultra 2nd Gen are both shipping, and the gap between them…
— 02 · The back room
Six strangers, one table, five cups. You taste each origin side by side and learn to call out what’s in there — the plum in the Kenyan, the cardamom hiding in the Panamanian. Marta takes notes; you get to keep the cup.
Schedule
| Date | Focus |
|---|---|
| Sat · 10:30 | Washed vs. natural |
| Sat · 13:00 | Alt-processed flights |
| Sat · 15:30 | Decaf, done properly |
12 per session · 28.00 · beans to keep included
Field notes · the journal
No notes written yet.