It started

with the

smell

of Kona coffee freshly brewed early in the morning, every morning growing up. These family traditions often over looked as everyday necessities. The morning coffee has always held a warm spot in our memories and we are roasting the coffee for those traditions to continue.

I just decide

to drink

coffee

with out cream or sugar. That was my defining moment into the joy, taste, and experience of coffee. Coffee finally tasted different from those first interactions where coffee was called, slug, and tasted of pure bitterness. The introduction to brightness, sweetness, and balance was remarkable. Those characteristics define our approach to roasting and light roast help achieve those goals.

Being apart

of peoples

morning

is a unique responsibility you take on as a barista, roaster, really any coffee professional. Society has entrusted coffee professional since the early coffee houses, the neighborhood diners, and now the speciality coffee shop. Baristas and Roasters help provide that moment for many people start to the day. From our humble beginnings as host | busser | barista at family run beachside diner to the secret apartment coffee bar, creating an experience through coffee has been our journey and we are excited to have you aboard

Tasting coffee

is one experience but

roasting

is a new level

in the journey of coffee. Approaching the mallard reaction in an Ethiopian coffee, is an explosion of quick fast notes that are tantalizing. Then pair that with a single origin Ethiopian espresso, and a unique taste experience opens up a new spectrum of where coffee can go. Not everyone may be able to or even want to have that experience but at least you can know that the people roasting your coffee care this much about those same delicate moments.