For years, we’ve lived in the café space.

Roasting, however, is still new territory for us and we're very curious and forever leaners. So when another respected coffee roaster moved into town (one that’s been in the game for over two decades) many would’ve viewed it as competition. We didn’t. Instead, we welcomed them with open arms.

One of their roaster would stop by our brew bar throughout the week for coffee, and we genuinely loved seeing neighboring businesses support one another. That eventually led to a bigger question: what would collaboration look like?

That relationship led us to JavaVino — a husband-and-wife team whose connection to coffee runs much deeper than roasting. The wife is the daughter of the very farm in Matagalpa where this coffee is cultivated and processed. Not just farmer-direct coffee… family-direct coffee. That level of connection inspired us deeply because it reflects the kind of connection we hope to build ourselves one day.

Recently, we got our hands on some of their beautiful green Nicaraguan coffee, and for a limited time we’ll be transforming it through our own roasting approach and flavor development.

This washed lot features Bourbon, Caturra, and Catuai varietals grown at 1,400 MASL with a smooth medium body and natural chocolate undertones that become more expressive depending on roast development.

Whether this becomes a one-time release or an extended collaboration, we’re simply grateful for what this coffee represents: community over competition, relationship over ego, and the reminder that coffee has always been bigger than the cup.