I’ve always believed coffee should match the moment. Whether it’s a quiet sunrise pourover before a ride or a post-race espresso from the back of Nacho the Van, every cup tells a story.
Right now, I’m excited to share the next chapter of that story: Ethiopia Senna Katta Mountain. This one’s wild—in the best way. Big dried fruit notes, a little spice, and all the vibrant, earthy complexity I love in a naturally processed Ethiopian. It’s grown high in the mountains of Western Ethiopia, and it tastes like adventure.
But here's the real news: I’m trying something different.
From now on, I’ll be roasting and selling one coffee at a time. That’s it.
When it’s gone, it’s gone. Then it’s on to the next adventure in the cup. This change isn’t just about simplifying inventory—it’s about being present, both as a roaster and a rider. It’s about fully experiencing what one coffee has to offer before chasing the next.
And this shift fits right in with Loam’s roots in cycling, coffee roasting, and coffee catering. When I roll up to races, I bring one grinder, one brew method, and one coffee—crafted specifically for that moment.
Riders line up, dirt-streaked and tired, ready for a cup that hits just right. I want that same spirit to flow into everything we do. One ride. One brew. One coffee.
So grab a bag while it lasts. Savor it. Share it at your campsite or pour it trailside mid-ride. Then let’s see where the road—and the next roast—takes us.
