Dose18g
Ratio1:2
Time28s
- 0:00Distribute and tamp level. No channels, no shortcuts.
- 0:06First drops should fall dark and slow, like honey off a spoon.
- 0:28Cut at 36g out. The crema should hold a spoon mark for three seconds.
Noir — slow-roasted single origin coffee
NOIR
Est. 2019 · Single Origin
SLOW
Twenty-two hours of cold extraction
DARK
Roasted to the edge, never past it
PURE
Enter the collection
The Ritual
Dark before dawn.One drum, one lot,one roast at a time.We stop at the edgeof what the bean gives.
Noir buys a single lot at a time, roasts it in a twelve-kilo drum, and ships it within four days. Nothing is blended to hide a bad harvest.
Roast Explorer
Drag the roast
Medium · 3 of 5
Ember
Cerrado Mineiro, Brazil- Hazelnut
- ·Brown sugar
- ·Dried fig
Sun-dried on the farm for three weeks until the cherries turn to raisin. Round, warm, built to sit under milk.
$26
Two at this roast
The Brew
Three ways to pull it
Water at temperature, a scale, and a timer. Everything else is patience.
Dose22g
Ratio1:16
Time3:15
- 0:00Bloom with 60g of water at 94°C. Swirl once, then wait.
- 0:45Pour in slow concentric circles to 200g. Keep the bed flat.
- 1:45Final pour to 352g. Let the bed draw down undisturbed.
- 3:15Drawdown complete. The bed should be level, not cratered.
Dose30g
Ratio1:15
Time8:00
- 0:00Coarse grind. Add all 450g of water at 96°C in one pour.
- 4:00Break the crust and skim the foam away with two spoons.
- 8:00Press slowly to just below the surface. Decant immediately.
Sourcing
Where it comes from
Three regions, visited every harvest. Scroll sideways.
01 — Ethiopia
Yirgacheffe
1,950 – 2,200m, dried eighteen days on raised beds.
Bought lot by lot from four washing stations we visit every harvest.
02 — Colombia
Huila
1,700 – 1,900m, washed within hours of picking.
One hillside above the Río Cofres, the same eleven families since 2019.
03 — Sumatra
Gayo Highlands
1,200 – 1,500m, wet-hulled overnight in the Acehnese way.
Paid above the Fair Trade floor, in full, before the container ships.
