First Light

For those who appreciate the roots of specialty coffee while embracing the evolution of new techniques.

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A symphony of light, conducted by tradition.

First Light blends the floral brightness of Ethiopia with the sweet depth of Colombia, offering a cup that’s clean, complex, and vibrant. Expect apricot, passionfruit, and jasmine notes, finishing with a clear, juicy sweetness. Designed to evolve with time, this blend remains consistent and balanced across filter and espresso, reflecting both tradition and innovation in every sip.

A symphony of light, conducted by tradition.

First Light blends the floral brightness of Ethiopia with the sweet depth of Colombia, offering a cup that’s clean, complex, and vibrant. Expect apricot, passionfruit, and jasmine notes, finishing with a clear, juicy sweetness. Designed to evolve with time, this blend remains consistent and balanced across filter and espresso, reflecting both tradition and innovation in every sip.

A symphony of light, conducted by tradition.

First Light blends the floral brightness of Ethiopia with the sweet depth of Colombia, offering a cup that’s clean, complex, and vibrant. Expect apricot, passionfruit, and jasmine notes, finishing with a clear, juicy sweetness. Designed to evolve with time, this blend remains consistent and balanced across filter and espresso, reflecting both tradition and innovation in every sip.

Great coffee takes time.

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.

Great coffee takes time.

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.

Great coffee takes time.

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.

Inside the Cup

"In the cup we find this blend to be complex across filter and espresso. The current components of this blend create a light body and bright complex acidity, expressing flavors including apricot, passionfruit, florals like jasmine, and a clean clear juicy sweetness on the finish. As this coffee ages 4+ weeks off roast we find the sweetness to elevate and the acidity to maintain complexity."

—Matt Patch, Coffee Director + Certified Q Grader

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