If you want something done right…
do it yourself.
“Roughly 7 years ago I began roasting coffee. After some time honing my craft I began to feel confident that my coffees were as good as, if not better than, the coffee I was drinking in local cafes. So I approached cafe owners to introduce myself and my coffees in the hopes of gaining wholesale customers. When cafe owners rejected my offerings, without even sampling the coffee, I realized that cafes do not switch coffees, period. It was that revelation that lead me to the conclusion that I needed my own cafe where I could serve my own coffees.”
John Danza - Owner
Our Coffees
Blends
Roasted coffee is cupped, evaluated and then blended with other coffees to create a unique flavor profile.
Single ORigin
Coffees from different countries are roasted to varying degrees to determine at what level the flavors present in the bean come through in the most pleasant and distinct way.
Our Sources
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Costa Rica
Costa Rica contributes less than 1% of the world’s coffee production, yet it has a strong reputation for producing high quality coffee. The Central Valley region has some of the most predictable weather patterns in the country, with well-defined wet and dry seasons. It is for this reason that some of the best natural processed coffees come from this region and it is from this region that we buy our coffees.
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Ethiopia
The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages—Taro and Sewana—located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia.
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Colombia
The farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16–24 hours dry. The coffees are generally washed two or three times before being dried either in small "casa elbas," mechanical dryers, or parabolic dryers. The mechanical drying takes between 25–40 hours, while the other drying structures can take up to 15 days.