Our Story
Adaptable and Resilient like the Yucca Plant.
Packaging is universal, and we use it every day. No matter who or where we are, exceptional food is something we all appreciate.
To buy, preserve, and transport product that maintains its quality, appearance and taste, we need high-performance packaging. This is what we provide.
Our Journey
Five years of moments that shaped us.
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2020
The Roastery
2018
Origin Sourcing
2022
Farm Visits
2023
Community Days
2018
The Space
Our Journey
The Beginning
Elena and Marcus met at a cupping in Melbourne. Same obsessive goal: build a café where the coffee is truly extraordinary.
Finding Our Space
After two years of pop-ups, we signed the lease on 42 Bloom Street. Six weeks renovation, then we opened our doors.
The Roastery
We invested in a Giesen W6 roaster. Total control over flavor from farm to cup changed everything.
Today
Suki joined as head of food. We now serve 300+ cups daily and visit origin farms in three countries every year.
What We Stand For
Our values
Direct Trade
Long-term relationships with farmers, paying above Fair Trade prices and visiting origin annually.
Fresh Roasting
Our roastery runs Mondays and Thursdays. Coffee rests 24–72 hours, then serves a 2–4 week peak window.
Reduce Waste
Compostable packaging, spent grounds go to local gardens, oat milk supplier runs on renewable energy.
Community First
10% of profits support local youth culinary programs. Free cupping events every first Sunday.
The People
Meet the team
Elena Voss
Head Roaster & Co-founder
Former Q Grader with 12 years in specialty coffee. Trained in Copenhagen and Melbourne.
Marcus Leigh
Head Barista & Co-founder
UK Barista Champion finalist. Obsessed with extraction science and latte art.
Suki Park
Head of Food
Pastry chef background, trained in Paris. Brings European technique to every bake.