Single-origin subscription · Roasted to order
Every month, a 250g bag from a single farm — Ethiopian Yirgacheffe in March, Colombian Huila in April. Each one arrives stamped with the date, altitude, and origin, ready to fill your coffee passport.
Bag №08 / November
Aregash Bekele has farmed this hillside for nineteen years. Her Yirgacheffe lot — heirloom varietals, washed process, dried on raised beds at 1,920m — is what's in the bag landing on doorsteps this week. Tasting notes: bergamot, white peach, jasmine. Roasted last Tuesday in Oakland.
Bag 01 — Bag 12
Each shipment includes a kraft postcard with that month's origin stamp. Tuck them into the linen passport we send with your first bag. By month twelve, you've held coffee from twelve farms across three continents — and you'll remember every one.
collect them all, or quietly let them pile up.
The bean belt
We work directly with twelve farms across the bean belt. No blends, no mystery boxes — every bag is named, dated, and traceable to a specific hillside.
The Bean Belt · 23.5°N to 23.5°S
No tiers · No surprises
$22 a bag, shipped the week it's roasted. Skip a month, pause anytime, cancel in two clicks. We don't run sales, because we don't mark up to discount.
$22 / 250g / Monthly
From the roaster
"I started this because I was tired of subscriptions that send you a mystery bag and call it adventure. Every coffee on this list is one I've cupped, argued about, and chosen. If a lot doesn't land for you, write to me — that email goes to my phone, not a ticket queue."
Liner notes
Email me. I'll send a different one or refund the bag — your call. I'd rather lose $22 than your trust.
Whole bean by default. You can switch to ground for V60, AeroPress, espresso, or French press in your account.
Yes — three, six, or twelve months. The passport and first stamp arrive in a kraft envelope with a hand-written card.
Pause for any month with one click. Your sequence picks up where it left off.
Direct trade where possible, importer partners we've vetted otherwise. Every bag names the farm and the producer. Always.