Staff guide visitors through single origins including Honduras whiskey barrel-aged at 1,500 metres, Ethiopian Gersay Beyou from Yirgacheffe, and Peru Cajamarca. Three house profiles range from the bright Acid Groove using Colombian Huila to the smooth Guatemala-Indonesia blend.
Pour-over equipment and origin cards with tasting notes line the concrete-floored bar, with a rooftop surrounded by greenery upstairs.