This week, we're excited to announce the release of 2 absolutely standout, certified bangers to kick off the year anniversary of us moving up to a bigger roaster**. In that time, we have been so incredibly thankful for all of the folks who actively send us feedback, dm us brewing thoughts, and post about our work on various internet coffee spaces.

We would love to hear from all of ya'll on this release, since this one is very special. We have recently begun adjusting our roasting style with more of a focus towards what made it great in the first place: excellent clarity, well-defined florals, and juicy acidity, all while still being easy to brew with a low-mid range cost setup and just a bit of practice.

On the bc25 drum roaster, we are moving batch sizes a bit lower on some coffees, with the Ethiopia Ashenafi Black Honey at 3kg and the Kenya Gatuya Washed at 3.5kg, aiming for faster roast times with slightly lower hot air temperatures. This general approach is meant to really highlight what makes these coffees great, with a lovely floral depth and balanced honey sweetness on the Ashenafi, and an extremely bright, layered and juicy tropical acidity on the Gatuya.

With all that said, thank you all so much again for all of your support and love, it has been so fulfilling watching what we do grow and flourish over time. Keep killin it, you folks rock :^) <3

**Ps we are on the bc25 drum roaster for all single origins at the moment, with just the House Shoes blend being roasted on the Loring s15.
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Kenya Gatuya Muranga Washed(2026):
Operated by the New Murarandia Farmers Cooperative Society, Gatuya Factory sits on the western side of the Aberdare Mountains in Muranga, Kenya. Gatuya Factory serves over 3,500 local smallholders, each owning an average of between 1/5th-1/3rd of a hectare. Upon being delivered, cherry is typically washed for between 12-48 hours in open air concrete tanks, before being moved to a secondary washing channels where it continues to ferment for another 12-72 hours. The coffees are then dried in parchment on raised beds. Last year's harvest of this same coffee leaned into beautifully clean white wine tones and jasmine florals. In stark contrast, this year's is heavily citric and tropical, with bright yellow yuzu tones juxtaposed against a tangy pineapple note, balanced by a sweet jammy apricot finish.
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Ethiopia Ashenafi Getaneh Black Honey:
In the remote community of Aricha, in Yirgacheffe, Ethiopia, Ashenafi Getaneh began his work in 2005, operating the Aricha washing station and purchasing cherry from local small holders, making only washed coffees. Eventually, he built a small drying station in Ela Telicha to process naturals and honeys. This lot, from his own small 2.5 hectare farm sitting at 2100masl, was specially separated and processed as a black honey, with cherries being picked at peak ripeness in the later part of the season. It was then depulped, leaving most of the outer fruit on the seed, and then dried on raised beds with careful monitoring. This unique and careful processing led to a beautifully layered, floral, and complex cup, with a sweet pastry note right up front, followed by a subtle cooked honey tone, reminding us of baklava. As it cooled, a wonderfully clean apricot note rose to the surface, with a floral finish of lavender and lilac.