Flight Log — Current Roster
Two roasts.
Every horizon.
Small-batch and Montana-roasted, sourced bag by bag and logged like a flight manifest. Here's what's on the board right now — scroll to clear for takeoff.
Sourced bag by bag.
Roasted for the long way around.
Colombia
Pitalito El Tiple
Named for the tiple, the small stringed instrument at the heart of traditional Colombian music — a blend drawn from family-owned farms across the hills of Pitalito in Huila. Washed and bright, with milk chocolate and almond riding a lift of stone fruit and green apple. Medium body, clean enough for filter and sweet enough for espresso.
- Origin
- Pitalito, Huila
- Process
- Washed
- Variety
- Typica · Caturra · Castillo
- Altitude
- 1,670–1,950 masl
Mexico
Chiapas Highlands
From the smallholder farms terraced across the Sierra Madre de Chiapas, in Mexico's southernmost highlands. Washed the traditional Mexican way for a clean, balanced cup — milk chocolate and roasted almond with dried-fruit sweetness and a touch of citrus. Round and approachable, easy to drink black or with a splash.
- Origin
- Chiapas, Mexico
- Process
- Washed
- Variety
- Catuai · Tipica
- Altitude
- 1,200–1,600 masl
Nicaragua
Las Brisas Estate
From La Bastilla's Las Brisas micro-farm, high on the wind-swept peaks of Nicaragua's Jinotega highlands — "las brisas" means the breezes, and this lot earns the name. A washed Centroamericano H1 hybrid, taken to a medium-dark roast for depth without losing the bean's clarity: chocolate and caramel up front, dried fruit trailing behind. Full enough for espresso, smooth enough to drink black on a cold morning.
- Origin
- Jinotega, Nicaragua
- Process
- Washed
- Variety
- Centroamericano (H1 Hybrid)
- Altitude
- 1,300–1,500 masl