The journal
Updated monthly — 2026
Notes on sourcing, roasting and the cup
Field notes from origin trips, roast profiling sessions and the bar — written by the people who cup every lot before it ships.
All notes
Craft
Sourcing
Trends
6 notes on file
Craft
Water is half the recipe
The same coffee and the same grinder, in two cities, will not give you the same cup.
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Trends
The case against the dark roast comeback
Nostalgia is not a flavour profile. What people actually miss is body.
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Sourcing
Three days in the Guji highlands
A note from the Ethiopian highlands, where most of next season’s decisions get made.
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Trends
Why single-origin is winning back the espresso bar
Guests now ask where it came from before they ask what it costs.
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Craft
Reading a roast: what the colour actually tells you
Development time, not colour, decides the cup. Here is how we profile.
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Sourcing
From farm to cup: our standards
What we look for at harvest, and why most of the work happens early.
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