Bookkisa

Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.