<p>This lot comes from smallholder farmers who deliver ripe cherries to the Konga washing station in the Gedeo zone of southern Ethiopia. After a slow fermentation it is washed and dried on raised beds, which gives it the clarity Yirgacheffe is famous for.</p><p>In the cup it drinks like jasmine tea: delicate florals up front, bright bergamot through the middle and a sweet white peach finish that lingers. We roast it light so none of that gets lost.</p><h3>How we brew it</h3><ul><li>Pour-over: 15 g coffee to 250 g water at 200°F, about 3 minutes</li><li>Also lovely as an iced pour-over on warm days</li></ul>

Yirgacheffe Konga

Floral and tea-like, with bergamot brightness and a long white peach finish. Our most-loved pour-over coffee.

<p>Grown on small family farms around Pitalito in southern Huila, this washed Colombian is picked in several passes so only ripe cherries make it to the mill. The result is a cup that is sweet, clean and endlessly drinkable.</p><p>Expect crisp red apple, the brown sugar depth of panela and a soft milk chocolate finish. It is forgiving across brew methods and shines as a filter coffee or a sweet, balanced espresso.</p><h3>How we brew it</h3><ul><li>Filter: 60 g per liter, medium grind</li><li>Espresso: 18 g in, 38 g out in 28 to 30 seconds</li></ul>

Huila Las Flores

Juicy red apple and panela sweetness over a smooth milk chocolate base. An easygoing everyday single origin.

<p>Kirinyaga sits on the fertile southern slopes of Mount Kenya, where volcanic soil and cool nights slow the ripening of the cherries. AA refers to the largest bean size, carefully sorted after a double washed process.</p><p>This is a coffee with presence: deep blackcurrant, sparkling pink grapefruit acidity and a floral hibiscus finish. Brew it hot to taste every layer, or over ice for one of the most refreshing cups we roast all year.</p><h3>How we brew it</h3><ul><li>Pour-over: 15 g to 240 g water, a little finer than usual</li><li>Iced: brew at double strength directly over ice</li></ul>

Kirinyaga AA

Bold, juicy and unmistakably Kenyan. Blackcurrant and pink grapefruit with a bright hibiscus finish.

<p>The coffee we drink most at the roastery. We pair a sweet, nutty natural process Brazil with a washed Colombian for structure, then roast them to a rich medium so the blend stays balanced whether you brew it black or with milk.</p><p>Expect dark chocolate and toasted hazelnut up front, a round body and a clean caramel finish. It is the bag to reach for when you want a great cup without thinking about it.</p><h3>Works well in</h3><ul><li>Drip machines, French press and AeroPress</li><li>Moka pot and milk-based espresso drinks</li></ul>

Kuro House Blend

Our everyday cup. Dark chocolate and toasted hazelnut with a clean caramel finish, great black or with milk.

<p>Night Shift is our espresso blend, tuned on the bar until it pulled sweet and syrupy across a wide range of recipes. A natural Ethiopian adds dark fruit while Brazil and Guatemala bring body and chocolate.</p><p>As a straight shot it is rich with cacao nib, black cherry and brown sugar. With milk it turns into a dessert-like flat white that never gets lost.</p><h3>Dial-in starting point</h3><ul><li>18 g in, 36 g out in 27 to 30 seconds</li><li>Rest the beans for 7 days after roasting for the sweetest shots</li></ul>

Night Shift Espresso

Built for espresso and milk drinks. Syrupy body with cacao nib, black cherry and brown sugar.

<p>A blend designed for steeping. We roast Colombian and Brazilian coffees a touch longer to build the chocolate notes that cold water extracts so well, while keeping the finish clean.</p><p>Steeped overnight it gives a silky, low-acid concentrate with milk chocolate, dark cherry and a hint of molasses. Dilute it with water or milk, pour it over ice and keep a jar in the fridge all week.</p><h3>Overnight cold brew</h3><ul><li>100 g extra coarse coffee to 1 liter cold water</li><li>Steep 14 to 18 hours in the fridge, then strain</li><li>Dilute 1 to 1 with water or milk</li></ul>

Cold Brew Blend

Smooth, low in acidity and full of milk chocolate and dark cherry. Pick the cold brew grind and steep it overnight.

<p>The kit we recommend to anyone starting out with pour-over. The gooseneck kettle gives you a slow, precise pour, the stainless steel dripper needs no paper filters, and the glass server holds up to 600 ml.</p><h3>In the box</h3><ul><li>Gooseneck kettle, 1 liter, stovetop safe</li><li>Stainless steel cone dripper with a fine mesh filter</li><li>Glass server, 600 ml</li></ul><p>Pair it with Yirgacheffe Konga or Huila Las Flores for your first brew.</p>

Pour-Over Brew Kit

Everything you need for café-quality pour-over at home: a gooseneck kettle, a steel dripper and a glass server.

<p>Our tasting cup is shaped to open up aroma: the wide, tulip-like bowl lets you take in a coffee before the first sip, while the footed base keeps it steady on the counter.</p><p>Each cup is finished in a warm, speckled cream glaze with a hand-painted copper rim, so no two are exactly alike.</p><h3>Details</h3><ul><li>Capacity 220 ml</li><li>Dishwasher safe. Not for the microwave because of the metallic rim</li></ul>

Stoneware Tasting Cup

A fluted stoneware cup with a speckled glaze and a fine copper rim. Holds 220 ml, just right for a pour-over or flat white.

Brew gear

Pour-Over Brew Kit

Stoneware Tasting Cup