ORIGIN BLACK

Origin
Black

Single-origin coffee, treated as evidence. Measured at every stage from cherry to cup, and roasted to data in Antwerp.

Roastery — Kattendijkdok, Antwerpen · Est. 2019 · Roast log Nº 731

Ripe red and unripe green coffee cherries clustered along a branch, photographed close up in dark, earthy light
The process

Nothing here is guessed.

Six stages stand between a cherry and your cup. We treat each one as a measurement, not a mood — and the page you are scrolling changes colour with the coffee.

  1. Selection

    Cherries come off the tree at peak sugar and at no other moment. The same day, every lot is float-sorted by density — the light ones never make it past the tank.

    22–24° Brix · flotation-sorted <24 h · hand-picked

  2. Fermentation

    Sealed, oxygen-free tanks hold each lot for up to seventy-two hours. We track the pH as it falls; the curve, not the clock, decides when it stops.

    36–72 h anaerobic · pH 5.4 → 3.8 · logged hourly

  3. Drying

    Beans dry slowly on raised beds, turned by hand through the heat of the day. Three weeks, give or take, until the meter reads exactly 10.5 percent.

    18–25 days · raised beds · 10.5% moisture

  4. Sorting

    Optical sorters take out what the eye would miss; hands take out what machines can’t judge. Fewer than three defects in every 350 grams.

    Grade 1 · <3 defects / 350 g · optical + hand

  5. Roasting

    Twelve-kilogram batches, probes buried in the bean pile, a curve logged every second. Development time sits between 18 and 22 percent — always.

    12 kg batches · dev 18–22% · logged / second

  6. Rest

    Fresh roast is loud with CO₂ and hides its own flavour. Every batch rests for seven to ten days before a single bag is sealed.

    7–10 days CO₂ rest · sealed at peak · dated

The bag

One bag. Six coordinates of flavour.

Nº 01 — the flagship lot. Roasted for filter, rested ten days, sealed with its full roast log tucked inside the lid. The label carries data, not adjectives.

Tasting notes, measured blind by a panel of five · Nº 01 — 350 g whole bean · €14.50

Origins

Four origins, chosen slowly.

We buy from farms we can name, at altitudes that earn their acidity. Every relationship is older than our roastery. Press a marker to read the specimen sheet.

Four regions · click or press Enter on a marker

Ethos Coffee is agriculture first. Everything after the harvest is either preservation or loss. We measure, because flavour is evidence. pH, moisture, density, development — logged, never guessed. Black, unsweetened, undiluted. If it needs milk to be interesting, we don’t roast it.