From bean to cup

One coffee bean, followed from the cherry on the branch to the cup on the table.

Plantation: Coffee starts as a red cherry

A coffee bean is the seed of a red cherry. We pick only ripe cherries, by hand.

Processing: Two beans under the skin

Beneath the skin and pulp lie two beans, flat sides facing each other.

Drying: The sun draws out the water, then the husk falls

The beans dry until moisture drops to 10–12%. Then the parchment falls away and the green bean remains.

Roasting: We roast our own blend

Signature Roast · Barista Crema

Two whole-bean blends developed for milk drinks: full body through the milk, a finish without bitterness.

Grinding: Ground just before brewing

Ground on site, right before brewing, calibrated to Golden Standard milk.

Espresso: Nine bar, about 25 seconds

Nine bar and about 25 seconds give a thick crema, the first and smaller half of the cappuccino.

Milk: The milk we chose for the barista

3.8% fat · Whole milk

Milk is the larger half of a cappuccino, so we chose it as carefully as the blend.

Latte art: A heart and a rosetta from our mark

A stream of microfoam draws the heart and the rosetta leaves, the same motif the Golden Standard mark carries.

Golden Standard: One standard, from bean to cup

Two blends and three barista milks, calibrated to each other.