Ember

Three origins, one drum roaster, and a strict rule: nothing leaves the shop older than fourteen days. We buy from twelve farms directly, most of them for a decade, and we know the first names on every lot.

The drum is charged at 195°C and allowed to fall. Nobody trusts a probe blindly here — someone stands at the machine and listens for first crack, every batch, every Thursday morning before the doors open.

Then the beans rest. Five days of degassing minimum before a single cup is served, forty-eight hours before a bag is sealed. Patience is not a slogan on the wall. It is the recipe.