A refined destination for rare single-origin coffees, precision pour-overs, and handcrafted French patisserie. Created for those who appreciate exceptional coffee.
We forge long-term relationships with smallholder family estates in Yirgacheffe, Huila, and Boquete. Every harvest is hand-picked at peak ripeness to preserve distinct terroir characteristics.
Every offering is prepared to order using in-house roasted micro-lot coffees and butter from Normandy.
Gesha 1931 variety grown at 2,050 meters. Hand-brewed with a Japanese ceramic dripper for a clean, floral cup.
Extracted as a double shot on brass portafilters. Elegant acidity with a velvety, lingering finish.
Espresso with house-made Tahitian vanilla syrup and steamed oat milk.
24-hour slow drip cold brew infused with crushed cardamom seeds and sparkling tonic foam.
Baked daily using imported French AOP butter and Valrhona 70% dark chocolate callets.
Castillo variety subjected to double anaerobic fermentation with thermal shock processing. Exceptionally aromatic.
Extracted drop by drop over 12 hours using a glass cold drip tower. Rich body with low acidity.
Laminated croissant dough filled with shaved black truffle butter and aged Swiss Gruyère cheese.
Answer three quick questions about your preferences to discover a personalized single-origin recommendation.
Designed as calm, welcoming spaces to pause and enjoy exceptional coffee.
Concept project — fictional brand and location
* Concept location for portfolio demonstration.