We started roasting in a garage smaller than most walk-in closets, chasing flavor notes nobody had bothered to invite to the party. Today our beans travel from volcanic soil to your mug in under a month—that’s what passes for jet-setting in the coffee world.

Every batch is tweaked like a mixtape: temperature spikes, airflow pivots, the occasional dramatic pause. The goal? A cup that makes you wonder if the rest of your grocery-store grinds are just decaf in disguise.