I’m obsessed with coffee, and it has taken me a while to make one I love. Our new Light Roast is made out of juicy, fruity coffee cherries. It has a sparkling acidity, where tangerine, dried cherry, raw sugar, honey, and grilled stone fruit dance on the palate. It MUST be fresh and roasted to order because coffee should really be consumed no later than three weeks after roasting. We have a small first harvest, finally available for all.

Our single-origin Rwandan whole-bean coffee is naturally sundried by the Gasharu Coffee Company which has been cultivating coffee trees since the 1970s. We pay our growers a verified living wage and provided them with stable, long-term demand to support their livelihood and communities. Our 16-ounce bag lasts two weeks for daily drinkers. It’s freshly roasted here in Los Angeles, and you should consume it within 3 weeks if you want the aroma and taste to be exception