Waypoint - Mini Launch
Waypoint is designed and roasted to help you navigate coffee sensory and education. Each set provides you with a waypoint, a precise marker on your journey to pinpoint exactly where you are, and where you are going.
Join us as we explore roasting curves, processing, origin terroir, varietals, quality grades and defects across the globe.
—
As we wait for our materials to arrive ahead of our full launch in January 2026, we are offering a limited amount of sets to you, to experience what we have planned for the future. By purchasing a set, you not only will receive a unique tasting and learning experience, but allow us a rare chance to fully test our systems and operation before we begin sourcing, roasting and packing larger amounts.
In this mini-launch set, you will receive 3×25g pouches of the same coffee roasted to three different developments. These are light, medium and dark-ish.
The coffee is a Washed regional lot from Huila, Colmobia, sourced from Mi Cafe, through the Green Coffee Collective. The process is Washed and the varietals are Castillo and Caturra.
Here is what The Green Coffee Collective say about the coffee:
“This coffee is the result of the dedication and craftsmanship of smallholder farmers, who tend to family-owned plots and carry out the entire processing on-site, using traditional, time-honoured methods. The farmers practice selective harvesting, picking only the ripest cherries to ensure a high-quality end product. The cherries are depulped on the same day of harvest to remove the skin and pulp, preserving the delicate flavours within. Following depulping, the coffee undergoes fermentation in tanks for 12 to 36 hours, which breaks down the mucilage, enhancing the flavour profile.
After fermentation, the beans are washed with clean water to remove any remaining mucilage, leaving behind a purer coffee. The final step involves drying the beans on raised beds or patios until they reach an ideal moisture level of 10-11%, ensuring consistency and quality. This careful, hands-on approach by the smallholder farmers brings out the natural, vibrant flavours of the coffee, resulting in a cup that’s both rich and full of character, with a clear expression of the region’s unique terroir.”
Waypoint is designed and roasted to help you navigate coffee sensory and education. Each set provides you with a waypoint, a precise marker on your journey to pinpoint exactly where you are, and where you are going.
Join us as we explore roasting curves, processing, origin terroir, varietals, quality grades and defects across the globe.
—
As we wait for our materials to arrive ahead of our full launch in January 2026, we are offering a limited amount of sets to you, to experience what we have planned for the future. By purchasing a set, you not only will receive a unique tasting and learning experience, but allow us a rare chance to fully test our systems and operation before we begin sourcing, roasting and packing larger amounts.
In this mini-launch set, you will receive 3×25g pouches of the same coffee roasted to three different developments. These are light, medium and dark-ish.
The coffee is a Washed regional lot from Huila, Colmobia, sourced from Mi Cafe, through the Green Coffee Collective. The process is Washed and the varietals are Castillo and Caturra.
Here is what The Green Coffee Collective say about the coffee:
“This coffee is the result of the dedication and craftsmanship of smallholder farmers, who tend to family-owned plots and carry out the entire processing on-site, using traditional, time-honoured methods. The farmers practice selective harvesting, picking only the ripest cherries to ensure a high-quality end product. The cherries are depulped on the same day of harvest to remove the skin and pulp, preserving the delicate flavours within. Following depulping, the coffee undergoes fermentation in tanks for 12 to 36 hours, which breaks down the mucilage, enhancing the flavour profile.
After fermentation, the beans are washed with clean water to remove any remaining mucilage, leaving behind a purer coffee. The final step involves drying the beans on raised beds or patios until they reach an ideal moisture level of 10-11%, ensuring consistency and quality. This careful, hands-on approach by the smallholder farmers brings out the natural, vibrant flavours of the coffee, resulting in a cup that’s both rich and full of character, with a clear expression of the region’s unique terroir.”