House
10days
Roasted in small batches to our profile, rested 10 days, then cupped and released only by tasting.
The 48 Standard
HOUSE rests ten days. DECAF rests seven.
Forty Eight is our name. The 48 Standard is how we work: sourdough fermented for 48 hours, coffee rested to its own clock, cupped, and released only when it's ready.
Origin 02
8days
Roasted in small batches to our profile, rested 8 days, then cupped and released only by tasting.
Decaf
7days
Roasted in small batches to our profile, rested 7 days, then cupped and released only by tasting.
ORIGIN 04
10days
Roasted in small batches to our profile, rested 10 days, then cupped and released only by tasting.
Our coffees do not all need the same rest. HOUSE, ORIGIN 04 and ORIGIN 05 rest ten days. ORIGIN 02, ORIGIN 06 and THE BLEND rest eight; ORIGIN 03, ORIGIN 07 and DECAF rest seven. Those days are part of the profile. Once the rest is complete, the coffee is cupped — the calendar alone does not release a batch.
Fermentation takes time. So does rest.
A lot of what's sold as sourdough is a same-day shortcut, with quick yeast doing the work of slow fermentation. Our sourdough ferments for a full 48 hours before it touches the grill. Coffee has a different clock: straight-from-the-roaster coffee isn't ready to drink. The roast date tells us when it was roasted; tasting tells us when it's ready. Each profile rests for days, then it's cupped before release. These are two different processes with the same decision at the end: release it when it's ready.
One standard. Every batch.
Roasted, rested, then tasted.
Roasted in small batches to our profile, rested, then cupped and released only by tasting. The roast date marks the start. Each coffee's rest comes next; the cup makes the final decision.
01
Every profile rests to its own clock.
Ten, eight or seven days, according to the coffee. Every profile gets its own rest.
02
Sourdough gets the full 48 hours.
Our sourdough ferments for a full 48 hours before it touches the grill. That time is part of the standard.
03
Every release is decided by taste.
Each coffee is cupped after its rest. It is released only when tasting says it is ready.
04
Every bag carries its roast date.
The roast date is printed on every bag. The profile's rest tells you how much time comes before release.
05
The standard does not move.
Readiness decides the release. We don't sell the in-between.