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306 W Woodlawn Ave
Louisville, KY, 40214
United States

Searching out coffees that prove their potential in the cup and are sourced through responsible and sustainable partnerships is a constant pursuit.  Highlighting origin characteristics and their best development dominates our roasting philosophy.  Sourcing and roasting great coffee is a responsibility that we take seriously and gratefully.

Blog

Single Origin Coffee, a short justification

Matthew

In our own little coffee universe, it's pretty much an assumed that single origin coffee is superior to a blend.  We realize however, that this is probably not the majority opinion or in fact a relevant topic to the world at large.  So, here's a short justification for why we choose it as an emphasis or why it's even relevant.  

People have been blending coffees for centuries and for a host of reasons.  Usually this is driven by the idea that blending coffees offers the opportunity to create cup qualities that are not available in any single origin.  This is in fact true and can be a science or art unto itself.  It's also commonly driven by the need to cover up flaws, sometimes for certain extraction methods, or even marketing purposes; not all bad reasons.  We do a few blends, but our overall philosophy moves us in a different direction.

 

What really gets us excited is the chance to take a coffee from a unique or not so unique region where intense attention has been given to cultivation and processing (proven ultimately by cup quality) and run it through a series of roast profiles until we hit the perfect roast.  In our opinion, the perfect roast isn't necessarily a secret roasting technique or even one that sets the roaster apart from another but rather one that best displays the unique qualities of that specific coffee.  It seems simple enough but is a never ending pursuit governed by varietal, processing method, and a general respect for the green and the expert hands that have handled it before us.

 

In the end, we expect that the coffees we present should stand alone giving the partaker the chance to enjoy it for what it is and where it has come from, and the preparers (farmer, roaster, and barista) the chance to be proud of their craft.