Small batches are coming back
A craft coffee club for the unbelievably curious. The restart begins with five Central American green lots, a small-roaster blend notebook, and downloadable source sheets for every coffee on the bench.
The restart shelf
This page is a public snapshot of the current green inventory and blend notes. Ordering is not live yet. For now, the point is simple: show the coffees, show the source information, and make the PDF sheets easy to inspect.
Current green bags
Chocolate crinkle cookie, caramel-almond, dark cocoa, walnut, hazelnut aroma, and a clean glint of acidity.
Creamy caramel, almond, malty accents, mild acidity, baking cocoa, high-cacao chocolate, and espresso depth.
Dark-toned bittersweetness, unrefined sugar, cinnamon toast, caramel-nut sweetness, cocoa powder, and a syrupy espresso profile.
Clean bittersweetness, brown sugar, milk chocolate, dried apple, dark chocolate, chocolate puffed rice, and orange rind.
Burnt sugar, date, chocolate strawberry, honey aroma, raisin, prune, plantain, papaya, clove, and thick body.
Blend notebook
Cocoa and caramel-almond sweetness with hazelnut, honey, brown sugar, creamy body, and dark chocolate depth.
Milk chocolate, cocoa powder, brown sugar sweetness, hazelnut, soft caramel, and a clean balanced finish.
Layered dark chocolate and cocoa nibs, caramelized sugar, toasted nuts, and honeyed sweetness with gentle citrus lift.
Marked archive because one component is not currently available.
Recent roast log
Eight 70g IKAWA batches, 560g green coffee total, logged as a light roast.
Four 70g IKAWA batches with #100, #098, and #096 in a 50 / 30 / 20 blend.
Three 70g IKAWA batches roasted City, with dark chocolate, cocoa nib, and toasted nut notes.
Source sheets
