From origin to the bar
Our process
The road every bag travels before it reaches your cup.
Origin
First, the producer
It all begins far from the bar: in Xico and Huatusco, in Morelos and Colima, in Huila, at Hacienda La Papaya, in Kayanza or Guji. Every coffee in the catalogue carries the name of the person who produced it — Meléndez y Córtes, Erick Bravo, Juan Peña, Hugo Salazar, Tagel Alemayehu — because traceability isn't decoration: it's half the story.
Roast
Then, the fire
The green beans pass through Gramo Coffee Roasters, our label in Mexico City, or through Kurt W's drum in Cuernavaca for the medium roasts. Guest lots — Flowerchild, Hydrangea, Color Roasters — arrive already signed by their house. The goal never changes: the roast serves the origin, not the other way around.
Bar
Finally, the cup
At the bar the coffee is treated with calm: espresso or filter, the recipe tuned to the lot, and one simple rule — if the cup doesn't convince the person brewing it, it doesn't leave the bar. It's the last step of the road and the only one you see; the others are all there, in the taste.
Bar questions
What we get asked most about brewing.
Which method should I start with at home?
The pour over (V60 or similar) is the noblest way in: inexpensive, transparent, and hard to ruin. A 1:15 ratio — one gram of coffee to 15 of water — is a good place to begin; adjust to taste from there.
Whole bean or ground?
Whole, whenever you can: ground coffee loses its aroma in days, whole beans hold for weeks. No grinder? Have the shop grind only what you'll use in a week or two.
How should I store coffee at home?
In an airtight jar, away from light, heat and moisture — and never in the fridge. The sealed bag with its valve also does fine for the first weeks.
What do washed, natural and honey mean?
It's how the fruit was removed from the bean. Washed coffees ferment in water and give clean cups; naturals dry inside the cherry and give fruit and sweetness; honey sits in between, keeping part of the mucilage for extra body and sweetness.
