Coffee Library

Every release, kept.

When a coffee sells through it does not disappear. It moves here, with its original artwork, its producer, its process and the notes we wrote on the cupping table.

5 releases

Frog Facts

Undisclosed

Mystery Lot

Undisclosed

Chosen by the roaster, revealed on delivery
A single micro-lot, never listed publicly
Original artwork, painted for this release

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Santa Ana, El Salvador

Nomen Nescio

Cranberry, Floral Candy, Sweet Liqueur

Macerated Natural — The whole cherries rest in a sealed, temperature-controlled ferment before drying — slower, deeper fruit and more complexity in the cup.
Grown at 1500 to 1600 masl, where cherries ripen slowly and concentrate sugar.
Original artwork, painted for this release — a share of every bag returns to the artist.

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Santa Ana, El Salvador

Maragogype's Child

Candied Citrus, Orange Cake, Karkade

Macerated Natural — The whole cherries rest in a sealed, temperature-controlled ferment before drying — slower, deeper fruit and more complexity in the cup.
Grown at 1550 masl, where cherries ripen slowly and concentrate sugar.
Original artwork, painted for this release — a share of every bag returns to the artist.

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Santa Ana, El Salvador

OJ 96

Red Currant, Dates, Rum

Fermentation OJ Natural — A long, oxygen-starved fermentation of the whole cherry that pushes the fruit towards bright citrus and juice-like sweetness.
Grown at 1500 to 1600 masl, where cherries ripen slowly and concentrate sugar.
Original artwork, painted for this release — a share of every bag returns to the artist.

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Santa Ana, El Salvador

Lovoprof

Nutty, Pecan, Citrusy

Natural — The cherry dries whole in the sun, so the fruit sugars stay with the bean — sweeter, heavier, more berry-like.
Grown at 1500 masl, where cherries ripen slowly and concentrate sugar.
Original artwork, painted for this release — a share of every bag returns to the artist.

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