Every bag comes off the copper drum behind the bar, rested exactly four days, and stamped with the morning it was roasted. If a batch isn't right, it becomes the staff's cold brew and you never meet it.
Four core roasts, one honest spectrum. Slide from bright to dark and see what changes in the cup.
Small enough to taste every batch, large enough to keep the shelf stocked. The roaster runs Tuesday and Friday mornings, and the whole shop smells like it.
Five farms, five handshakes, prices agreed before harvest. The card in every bag names the people who grew it, because they did most of the work.
Beans rest four days after roasting, peak for three weeks, and come off the shelf at four. What doesn't sell becomes cold brew, not compromise.
1216 Fern Alley (fictional address), Denver. Look for the copper awning and the line of people who claim they're "just here for a quick one."