Chapter 01
The Farm
We source from farms growing at 1,800–2,200m. Altitude slows the cherry and concentrates every compound.
Vanta 01 · Single-origin, small-batch
Coffee thatkeeps nothing back.
A small-batch coffee house sourcing single-origin beans from farms we visit, roasted to order, shipped direct.
From seed to cup
01 / 05
The fieldopens in layers.
Chapter 02
The Harvest
Only ripe cherries are hand-picked. A single pass spans three weeks. Selective picking costs more and yields more.
Chapter 03
The Process
Washed, natural, or honey — each method changes the cup. We choose what fits the bean, not the trend.
Chapter 04
The Roast
We roast in small batches every Monday and Thursday. Orders ship within 24 hours of the roast.
Chapter 05
The Cup
One origin. One roast level. No blends to hide the source. The cup tells you exactly where it came from.
The Position
Good coffeedoesn't hide.
Vanta is built on one idea: the bean should speak for itself. No house blends, no flavour injections, no stories that contradict the cup. We source, roast, and ship with one question — does this taste true?
03
Origins
48h
Roast to door
100%
Single-origin
Roast sequence / On scroll
From raw greento final cup.
A guided scroll through the Vanta process. Farm, drying bed, roaster, cup. Each stage is a decision we make on your behalf.
Mountain origin
Drying bed
Fresh batch
The proposition
Every cup gathered into one clear choice
Source. Roast. Ship. That is the whole system. No intermediaries, no warehouse inventory, no compromise on freshness.
The Collection
Three origins,clearly roasted.
Each coffee ships within 24 hours of the roast. No subscription required.
Yirgacheffe Natural
Blueberry, jasmine, stone fruit. Natural-process from the Yirgacheffe zone — complex and bright without being sharp.
Huila Washed
Dark cherry, caramel, clean finish. Grown at 1,950m in Huila. Washed and dried on raised beds for 18 days.
Sumatra Mandheling
Cedar, dark chocolate, low acidity. Wet-hulled in the Mandheling tradition. A grounding cup that holds up to milk.
The Process
Built like a lab,tasted like a field.
We built Vanta around one constraint: every decision has to improve the cup. Our sourcing trips happen before roast profiles are set. We taste before we sell.
Sourced direct from farms
We visit each farm before we commit to a crop. Relationships come before contracts.
Roasted to order
No pre-roasted stock sitting in bags. Your order triggers the roast.
Flavour Architecture
A slow buildin three acts.
Every Vanta coffee is designed as a sequence — what you taste first, what develops, and what stays.
Act 01 / Opening
The opening note is clean.
Acidity, brightness, or dry fragrance — the first 10 seconds tell you where the coffee is from.
Act 02 / Body
The body holds the story.
Sweetness, texture, density. This is where origin shows itself most.
Act 03 / Finish
The finish says what the farm grew.
A long, clean finish means the soil and process were aligned. That alignment is what we source for.
Field Notes
From theroastery journal.
Notes on sourcing, process, and the farms behind each cup.
What altitude does to acidity
At 2,000m the coffee cherry matures slowly. That slow maturation is why Yirgacheffe tastes the way it does.
Why we roast to order
Pre-roasted stock is a logistics convenience, not a quality choice. Freshness degrades fast and the difference is measurable.
Read note →
Natural vs washed: what actually changes
Processing method changes the cup more than roast level. Here is what each method keeps and what it removes.
Read note →
08 Field trips
03 Roast profiles
Vanta 01 · Limited batch
Order a bagroasted for you.
Each batch is small. When the crop runs out, it is retired. The next release is a different farm.
Questions
Questions about
your order
Yes. Every order triggers a fresh roast. We roast Monday and Thursday; orders ship within 24 hours of the roast date.
Whole bean, coarse (French press / cold brew), medium (drip / Chemex), and fine (espresso). Choose at checkout.
Not yet. We want to make sure every bag is worth reordering before we lock anyone in. Single orders only for now.
Ethiopia, Colombia, and Indonesia for the current collection. We visit each farm before we commit to a crop.
If the coffee arrives damaged or stale, we replace it. No questions. If you don't like the flavour, we'd like to know why — it helps us source better.