Out the door within 48 hours of roasting. On your counter within a week. Coffee was never meant to sit in a warehouse.
+ diff --git a/process.html b/process.html new file mode 100644 index 0000000..e77aa48 --- /dev/null +++ b/process.html @@ -0,0 +1,725 @@ + + + + + + +Antigua, Guatemala sits in the shadow of three active volcanoes. The mineral-rich soil and 1,500-meter elevation produce some of the densest, most complex Arabica beans in the world. This is how we get them from there to you.
+Most specialty coffee passes through five or six middlemen between the farm and your kitchen. By the time it lands in your bag, the people who grew it are anonymous, the lot is blended, and the roast date is anyone's guess.
+We do this differently. We buy green beans direct from a single farm in Antigua, Guatemala. We roast them in small batches in Southern California. We ship within 48 hours. That's the whole supply chain.
+What follows is the actual four-step process behind every bag we sell — written honestly, including the parts that aren't yet finished.
+Step 01
+Our green beans come from a working coffee plantation in the Antigua growing region — volcanic soil, roughly 1,500m elevation, shade-grown under a canopy of native trees. The cherries are hand-picked at peak ripeness and wet-processed on the farm.
+We buy at the green-bean level, wholesale. No brokers, no aggregators, no "blended Central American" mystery. One region, one farm, one harvest.
+ +Step 02
+Green beans arrive at our roastery in Rancho Palos Verdes, California. We roast in 1-pound batches on a drum roaster — small enough to hear the first crack, watch the color change, and pull the moment we hit profile.
+Three roast levels: Bright (lighter, fruit-forward), Classic (medium, balanced), and Bold (full-city, deeper body). We taste every batch before it leaves the roastery.
+ +Step 03
+Roasted beans rest briefly to off-gas, then go into a matte-black pouch with a one-way degassing valve. The valve lets CO₂ escape; nothing gets back in. No oxygen. No moisture. No light.
+Each bag is hand-weighed to 12 oz, sealed, dated, and labeled with the roast profile and origin. The flavor you taste is the flavor we tasted at the roastery — minus the time it spent reaching you.
+ +Step 04
+From sealed bag to out-the-door, less than two days. We ship USPS Ground Advantage and Priority — most US orders arrive within 3 to 5 business days. By the time you brew, the coffee is typically less than a week off the roaster.
+Subscribers get free shipping. Every bag arrives with the roast date on the front, the origin on the back, and a short note about the lot. Coffee was never meant to sit in a warehouse for six months.
+ +We launched this brand in 2026, so we're being upfront about where we are. The green beans, the roast profiles, the bag spec, the 48-hour ship window — all real, all current.
+The photography on this page is editorial stock, not pictures of our specific farm. As we build deeper relationships with our producers and visit the farm in person, we'll replace these images with the real thing — the actual rows of cherries we sourced from, the actual hands that picked them, the actual roastery in Rancho Palos Verdes.
+If you want to see what we're working on next — micro-lot single-farm releases, producer profiles, harvest reports — subscribe below. We'll send you what we know, when we know it.
+First-time subscribers get 20% off their first bag. Pick a roast, pick a frequency. Skip, swap, or cancel anytime.
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