We buy small, rotating lots from farms we can name, and pour through the whole bag before we open the next one. Today's is already half gone.
Most cafés blend for consistency — the same cup, every day, forever. We do the opposite. Every lot we buy is small enough to sell in a week or two, so what's in the hopper this morning won't be there next week.
The card on the left is filled out fresh at 6am, the same way our roaster fills out a cupping form. When the "remaining" bar hits zero, we're onto the next farm — not a reorder of the last one.
Curious what's pouring today? It's always posted at the counter, and always up here first.
Lot 04, pre-grind — 6:04am
We close when the pot's dry, not a minute before — that's usually early.