Journal
Origin updates, brewing notes, industry context, and the building of Buna House.
Culture
Long before it was a commodity, coffee was a ceremony. Understanding this changes how you drink it.
Build Log
What we learned sourcing, roasting, and releasing our first 50kg. The decisions, the mistakes, and what comes next.
Ritual
Ritual is not performance. It is the practice of doing something with full attention. Here is what that means for coffee.
Why altitude, washing stations, and the specific geography of Yirgacheffe produce a coffee that cannot be replicated anywhere else.
Most people over-extract on their moka pot. Here is how to use it properly and why it remains one of the best home brewing methods.
Three rounds, hours of time, and a clear message: this is not about efficiency. This is about presence.
The original brewing method. Roast, grind, and brew in three rounds — Abol, Tona, Bereka.
Clean, bright, articulate. The clearest expression of a washed Yirgacheffe, step by step.
Heavier body, full mouthfeel, and the most forgiving brewer in your kitchen.
Concentrated, clean, fast. The travel brewer that punches above its weight.