Started in a kitchen, scaled without shortcuts.
We began in 2016 with a single five-gallon batch steeped overnight in a home fridge, frustrated by the bitter, watery cold brew sold everywhere else. The problem was never the coffee — it was the rush.
So we slowed everything down. We partnered directly with two cooperatives in Colombia and Ethiopia, paying above Fair Trade and visiting the farms each harvest. Every lot is cupped, profiled, and roasted to a recipe built specifically for cold extraction.
Today we ship thousands of batches a month, but the method hasn't changed: real beans, coarse grind, 18 hours of patience, and zero additives, syrups, or flavor masking. The result is a cup that tastes like the bean it came from.