Every coffee tells a story. The story of coffee is encapsulated in temps. Temps is a French word that holds two senses: Time and Climate. Coffee is formed through Temps, day after day, season after season. The story unfolds on one's palette, and is told through flavor. The flavors of coffee are unique to somewhere, to the time and the weather in which the coffee-plant grew. Coffee is enjoyed sip by sip, and Kaffae offers Temps for you to take a moment to enjoy the subtle flavors of a coffee.

In general, a coffee is denoted by the country that it is exported from. However, this is not the entire story. There are different regions within a country that grow coffee, and these regions are characterized by topographical differences. In one region there may be multiple farms growing coffee, and yet on a single farm the farmer may be growing several varieties of coffee. Since coffee beans are the roasted seeds of a coffee cherry, the question of where the precise location of ‘origin’ is becomes quite obscure. Is the origin the plots of land the coffee grows in? Is the origin innate to the variety of coffee grown? Is the origin in the region? Kaffae locates an origin in the moments where these three instances come together. Furthermore, single origin coffees are found through farmers, since it is they who till the soil of the region, plant the plants, and carry out the harvest.

Every seed they pick is an encapsulation of time - temps. Single origin coffees are unique because they invite us to taste somewhere, to enjoy the flavors that came from a certain time in a definite location on earth.

Coffee grows in different regions on Earth. The flavors of each region are different, and the flavor of one region differs season after season...harvest after harvest. Baristas talk about the unique flavors of a coffee by describing the tastes they taste while drinking a cup of coffee. They describe, to the best of their ability, ‘what’s in the cup’. To comprehend the taste one tastes and name the flavors one has to slow down slow enough to feel the sensation of the flavor and describe it. For this reason, Kaffae encourages people to drink coffee slowly, one sip at a time. Drink sip by sip. Let what you sense linger for as long as possible, acquaint your self with it. Drink with a mouthful of joy; enjoy the subtle flavors of a coffee. Cups of coffee do not last forever, the dregs are a sign of that. Sometimes the dregs make us think the grounds weren’t properly filtered but Kaffae thinks that the dregs are the wild ones - the ones that can’t be filtered out. When we reach them, at the bottom of the cup, they bring a smile to our face.

At Origin, a coffee encounters patterns of change. These changes occur in the environment the coffee-plant is surrounded by and embedded within, and the coalescence of these rhythms impart flavor onto a coffee. While it may be true that coffee tastes like “coffee”, Kaffae notices that there are also flavors in a cup of coffee besides the general taste of “coffee”. By taste we speak not only of the sense of taste which culminates in the perception of Flavor but also to aesthetics, that is to say, to Beauty. It was through experiencing the taste of the different and subtle flavors in coffee that Kaffae began to perceive how beautiful coffees are. Localis is a nod to the beauty that characterizes the worlds we are surrounded by and embedded within. In this way, the flavors of coffee signal the relationship between two localities: one end being the locality where a cup of coffee is consumed while the first end is the locality where the seeds to make that cup of coffee were grown.

*coming soon *