Batch 001 started as an idea and became 50kg of Yirgacheffe that we had to figure out how to sell. Here is what we learned.
The sourcing decision
We chose Yirgacheffe for the first release because it is the most recognizable expression of what Ethiopian coffee can be. The region produces a coffee so distinctive — floral, citrus, tea-like — that it is impossible to replicate anywhere else on earth. It felt like the right introduction.
We sourced washed process beans from a washing station at 1,800–2,200m altitude. The elevation matters. It slows the cherry's development, concentrates the sugars, and produces the complexity the region is known for.
The roast profile
We roasted light. Not because light roast is trendy, but because Yirgacheffe's delicate floral and citrus notes are destroyed by heat. A medium or dark roast would have turned this into a different coffee entirely — one that does not represent the origin.
The roast should serve the bean, not the other way around.
What we got wrong
Packaging took longer than expected. Our first round of label designs did not feel right — too generic, not grounded enough in the identity we were building. We went back and rebuilt it. That cost us three weeks.
We also underestimated how much of the first batch would go to testing, calibration, and samples. Of the 50kg, roughly 8kg was used before a single bag was sold.
What comes next
Batch 002 will be a Harrar natural process — a complete contrast to Yirgacheffe. Where Yirgacheffe is clean and floral, Harrar is bold, winey, and fruit-forward. The natural process leaves the cherry on the bean during drying, producing a completely different flavour profile. We are targeting Q3 2026.