THE FIRST VISIT — Single Origin Sampler

The Whole Shop · Six 2 oz Origins

Every regular started with a first visit. Before you had a usual, before you knew which chair was yours, there was that first time — scanning the wall of bios, reading the reviews, picking the barber you think fits you. Some people walk in off the street. Most do their homework first. Either way, the first time, you're choosing.

A shop is only as good as the people in the chairs, and I chose every one of mine the same way I choose a bean: by hand, against a standard, no exceptions. This pack is that lineup. Six origins, six barbers, two ounces each — the whole shop on your counter. Meet them by their plain names first. Then find out which one you can't stop thinking about.

Costa Rica — Mr. Lee. Medium Roast · Alajuela · 1,300–1,445 MASL · Eco-Pulped, Sun-Dried · Caturra, Catuai Sweet apple, raisin warmth, honeyed brightness, and a finish that closes clean with nothing wasted. Mr. Lee doesn't say much — he doesn't need to. The work speaks. Quiet, meticulous, every motion deliberate. This is the cup that announces itself with clarity instead of volume.

Colombia — Allen. Medium Roast · Medellín, Antioquia · 1,300–1,500 MASL · Fully Washed, Solar Dried · Castillo, Caturra, Colombia, Typica Dried orange, ripe berry, a bold dark-chocolate finish. Grown on slopes so steep they demand everything from the people who work them — hard ground that turns what could be sharp and bitter into something balanced and strong. Allen came up rough and let the craft straighten him out. Same story in the cup. Confident from the first sip, because it earned the right to be.

Ethiopia — Dave. Medium-Light Roast · Sidama Zone · 1,700–1,900 MASL · Full Natural, Raised Bed · Indigenous Heirloom Cultivars Milk chocolate, ripe fruit, caramel sweetness, wild and aromatic — the birthplace of coffee, where the whole tradition was discovered rather than invented. Dave sat in Mr. Lee's chair as a client, fell for old-fashioned barbering, and went and became one himself. He found the original and devoted himself to it. So did this bean.

Honduras — Michael. Medium-Dark Roast · Marcala, La Paz · 1,300–1,700 MASL · Fully Washed, Sun-Dried · Bourbon, Catuai, Caturra, Lempira, Typica Caramel, warm spice, brown sugar — round, rich, dependable, the cup you reach for every morning without thinking. Marcala earned Honduras its first denomination of origin, and the clay soil feeds the bean slow and steady all season long. Donny's young, but he's got the steady hand of someone twice his age. An old soul who chose the classic way when none of his friends did.

Tanzania — The Open Chair. Medium-Light Roast · Mbeya Region · 1,200–1,900 MASL · Fully Washed, Raised Bed · Bourbon, Kent Pear brightness, jasmine florals, strawberry, and a lively acidity that animates every sip. Expressive, vibrant, distinctly its own — East African coffee at its most alive. This is the seat we're holding open. Five chairs are filled; the sixth is waiting for the right hand — comb and shears before clippers, a chair kept clean and exacting, the trade done right over the fast way out. When we find the barber who works the way this brews, the chair's theirs. For now, it's the standard we're holding it to.

Brazil — Sam. Medium Roast · Paraná & São Paulo · 750–1,050 MASL · Pulped Natural, Sun-Dried · Catuai, Mundo Novo Soft cocoa, clean sweetness, a silky body that goes down smooth and never lets you down — the second sip smoother than the first. Sam's third generation. I trained her hands myself before barber school ever got to her, and she works the straight razor with a feather-light touch — gentle, sure, smooth all the way through. She'll talk you through every pass while she does it, too; tells you exactly what's happening before it happens. This is her cup. Easy, steady, and smoother than you expect.

Six origins. Six chairs. Brew them side by side and pay attention to the one that stops you — the one you reach for twice, the one you're already thinking about tomorrow. That's the barber you'd have booked. That's the bag you bring home.

Roasted in small batches after you order. Never before.

Want the whole story — the soil, the altitude, the science behind the cup? Read the  full terroir breakdown deep dive.