Origen y Oficio

Where the cup is decided.

Quality is not added at the end. It is won, or lost, at six separate moments — each one run by different people, in different places, months apart.

1. Selective picking

   Only ripe cherry, picked by hand, passed over the same tree five or six times in a season. Everything downstream inherits this decision.

   Farm and picking crews

2. Fermentation

   Washed, natural, honey, or something more deliberate. Time, temperature, and tank chemistry decide how much of the fruit reaches the seed.

   Wet mill

3. Drying

   Raised beds and patios, turned by hand, brought down to stable moisture slowly. Rushed drying is the most common way a good lot is lost.

   Drying station

4. Milling & grading

   Hulled, screened, density-sorted, and hand-picked for defects. Grade is where a lot stops being a harvest and becomes a product.

   Dry mill

5. Roasting

   Curve after curve, calibrated against the cupping table, until the origin speaks in its own voice instead of the roaster's.

   Roastery

6. Extraction

   Grind, ratio, water, and a trained hand. The last chance to honour every decision made before it — or to undo them.

   Bar and brew bar