In 2019 we were three people, one secondhand twelve-kilo roaster, and a rented unit with a good extractor and bad lighting. The plan was not to build a large company. It was to see whether coffee bought carefully and roasted properly would taste different enough that people noticed.
It did. So we kept the batch size and grew everything else slowly. We still cup every lot before it goes on the site, still roast to order rather than to forecast, and still keep the list to four coffees, because four is what we can do well.
What we sell is not complicated: coffee that is fresh, traceable, and roasted by people who drink it themselves. The rest — the brewing guides, the scoop, the mug — exists to help the coffee land the way it should in your kitchen.