Vol. I · No. 03
Slow Pour.
Tuesday, the 19th of May
A small-batch dispatch
One bag, every other Tuesday.
We roast on Sunday, ship Monday, and arrange for the bag to be on your kitchen counter by Tuesday morning. One curated bag, every two weeks. No flights of cup-tasting flutes. No subscription tier with adjectives.
03 / The week, ordered
Three days. One bag. Done by Wednesday.
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i.
Sunday — roast.
A single batch in a 12 kg drum, pulled at first crack plus 90 seconds. Logged, tasted, dated. If it isn't on the curve, it doesn't ship.
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ii.
Monday — ship.
Bagged within 24 h of the roast, posted before noon. Carbon-neutral courier, recyclable kraft, no foil pouch.
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iii.
Tuesday — drink.
On your counter Tuesday morning. We send a brewing card on the lid; the rest is up to you.
A letter from the roaster
A letter from the roaster
We are not the cheapest subscription, and we are not interested in being one. The bag we send is the bag we drank that morning — the same roast, the same date, the same notes on the page. Two weeks is not arbitrary; it's how long a 250 g bag holds at its best, and how long we want you to live with one coffee before the next arrives.
If a week is wrong for you, you can pause. If two weeks is too often, you can stretch to four. If you change your mind on the bean, the next dispatch is yours to redirect. The point is not the volume; the point is that the coffee that arrives is the coffee we'd brew for ourselves.
— J. & M., the roastery
Start the rotation.
One 250 g bag, every other Tuesday. Skip a week, double up, or pause whenever you want. Cancel in two clicks; we don't make it a thing.