If you have ever wondered why the shop smells extraordinary on Tuesdays and Fridays, that is Bao Nguyen, roasting before dawn.
The short version
Bao came to coffee by way of a chemistry degree and a stubborn kettle. He roasts every lot we serve in small batches, tasting each one against the last until the profile locks in.
"A roast profile is just a promise you make to the bean. My job is keeping it." — Bao
What he's pouring
- Shorebreak — our bright, tide-clean washed lot. Citrus first, sea air after.
- Driftline — the everyday blend. Chocolate, toasted hazelnut, zero drama.
- Foggy Morning — the seasonal dark. Cocoa, cedar, and gray-sky patience.
Catch him at the cupping class this month — spots are limited and his opinions are not.