A guided journey across three continents in a single morning. Sit with our head roaster and taste Ethiopian, Kenyan, and Colombian lots side by side — learning to read origin, processing method, and roast profile through your palate rather than a label.
How the Flight Works
Each session opens with a brief introduction to the three coffees — where the cherries grew, who picked them, how they were dried or washed. We roast every lot within 48 hours of the event so the aromatics are at their peak. Then we brew all three using identical parameters on a Kalita Wave dripper, removing as many variables as possible so the beans themselves do the talking.
You’ll receive a printed scorecard modelled on SCA cupping protocols, simplified for newcomers. We score aroma, acidity, body, sweetness, and aftertaste — and by the time we reach the Colombian, most guests find they can articulate flavour differences they’d never noticed before.
The tasting flight changed how I buy coffee. I used to grab whatever was on sale — now I know I’m a washed-process person through and through.
— Attendee, March session
What’s Included
- Three freshly roasted single-origin tastings (Ethiopian Yirgacheffe, Kenyan AA, Colombian Geisha)
- Printed SCA-style scorecard and flavour wheel to take home
- A 2 oz sample bag of your favourite lot from the session
- Light pastries from a local bakery paired to complement each cup
Space is limited to twelve seats per session to keep the conversation intimate and the coffee hot. We recommend arriving ten minutes early — the roastery smells best right before we start grinding.