N. L.
Google
Location is cool. Coffee is of good quality, but I think the roasters suffer from having to cater to second-wave espresso based tastes of their local clientele. I bought their Kongo and Ethiopian single-origins and they were beautifully selected. Whoever is sourcing knows excellent coffee.
Unfortunately the roasting killed what I know are excellent beans. They consistently go darker than they should because these locals both roasters and clients are raised on darker roast profiles by default. I think they may be cautious. They must think that if they were to give a fruity, complex, full profile coffee to their clientele, they would not have customers and be treated like a curiosity.
Excellent raw product, but they need to step-up in roasting.