Freshly roasted to boost the senses.

Roasted coffee

Our coffee, roasted for your cup at home. Whole bean or ground for your method.

Full City+Medium-dark. Our roast.

Balanced, with a bit more body and less acidity. Some oil may appear on the bean. Level names vary between roasters.

The scale is informational: today we roast at this level only.

See all eight levels

Cinnamon196 °CBarely drinkable, with a grassy taste. Used mostly for cupping samples.
City205 °CThe origin comes through with almost no roast flavor. Used for cupping.
City+207-210 °CNo oil on the bean. The character of the origin leads, with more body and a more pronounced acidity.
Full City210-221 °CA balance of origin and roast, with good acidity and good body.
Full City+218-224 °CBalanced, with a bit more body and less acidity. Some oil may appear on the bean. Our roast.
Vienna221-227 °CThe roast dominates and little of the origin is left. Oil sheen on the bean.
French227-235 °CAlmost all roast flavor, with thin body and very little acidity.
Italiano / Español> 235 °CBlack bean, with a smoky, burnt taste.

from Q 75

Coming soon

Cup notes

arándano, cacao, panela

Where it comes from

It grows in volcanic soil on the slopes of Fuego Volcano, near Antigua Guatemala.