03 — Provenance
Purity at High Altitude.
We filter our brewing water through three layers of Icelandic basalt rock to calibrate mineral content to exactly 45 PPM total dissolved solids.
From Cherry to Cup
Provenance is a discipline, not a label.
Sourcing
We buy whole micro-lots direct from single estates — never blended, never anonymous.
Altitude
Cherries mature slowly above 2,000m, concentrating sugars and delicate florals.
Basalt Water
Brewing water is filtered through three layers of Icelandic basalt to exactly 45 PPM.
Slow Extraction
Drop-by-drop through volcanic stone — up to 24 hours for a single carafe.
The Roast
Small-batch, drum-roasted to the edge of first crack — never darker.
The Bench
Green lots are cupped, logged, and rested before a single gram is pulled.
45 PPM · Total Dissolved Solids
Water as an ingredient.
Mineral content is not an afterthought. We calibrate every drop through Icelandic basalt rock, tuning magnesium and calcium to the precise threshold that lets a Geisha bloom without distortion.
- Filtration Media
- Icelandic volcanic basalt
- Layers
- Three-stage remineralisation
- Target TDS
- 45 PPM
- Brew Temperature
- 92.5°C ± 0.3
“Altitude teaches patience. The mountain does not hurry, and neither do we.”
Taste the terroir