The roastery
A Tuesday at the drum
What roasting day looks like at Kope, from the first batch at seven to the last bag sealed at four, and why the whole week is built around it.
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Notes from the roastery
What changed on the shelf, how we brew what is on it, and why the week is built around a Tuesday. Written by the people who roast, not by a marketing team.
Brewing
How we brew at the bench: the dripper
The recipe we use every morning on a flat-bottom dripper, the two mistakes that account for most bad cups, and what to change first.
Read the noteOrigins
Huila, lot twelve: what changed on the shelf
The Colombian lot we bought in July is not the one we bought in March. Same region, same importer, a different coffee, and the label says so.
Read the noteThe roastery
The roast date is not a detail
Why the date on a bag of coffee tells you more than the origin, the altitude and the tasting notes put together, and how to read it.
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