Origin
Single-farm Ethiopia, Colombia, Guatemala
A roaster built on a single, ancient idea — that even the cup in your hand is a gift worth naming.
In the language of the psalms, hodu is not a feeling. It is a command — spoken to a room, a household, a people. Give thanks.
We chose it because we believe coffee, like most good things, arrives quietly and is mostly overlooked. The bean. The morning. The small mercy of warmth in a cold hand.
Our work is to roast it well. Yours, perhaps, is to notice.
We buy from a small set of producers in Ethiopia, Colombia, and Guatemala — relationships built over years, not seasons. Every lot is traced to a farm, a family, an elevation.
We roast Tuesday and Friday on a 12-kilo drum. Each profile is built to honor what the bean already is — never to disguise it. Bags are filled within hours of cooling.
Coffee in our shop is rarely older than a week. We do not stockpile. We do not blend to extend. What you brew on Saturday left the roaster the morning before.
Subscribe and a fresh bag arrives the morning after every roast.
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