The Story我们的故事
10+ Years Behind the Bar吧台后的十年
New York. Massachusetts. Chongqing. I learned from working alongside masters of craft. The late nights and long days are where we find ourselves, doing what we love, and what real service means.纽约。马萨诸塞。重庆。我从那些在乎手艺胜过潮流的调酒师那里学到手艺。夜班教会我耐心、待客之道和真正的服务意味着什么。
December 2023: The Pivot2023年12月：转折点
I flew to Kenya during my annual detox from the bar life. Walked the farms of Bungoma, traveled the coffee fields of Mt. Elgon. Stood amongst the coffee trees. Saw the farmers grinding from coffee berry to coffee bean. Every cup comes from the labor of of the heart. Coffee is soul food.我在戒酒调理期间飞到肯尼亚。走上埃尔贡山的斜坡。亲自检查咖啡果。看到体制如何剥削农民。那一刻我明白了：咖啡不该是奢侈品。它是灵魂的食物。
From gin to coffee. From consumer to advocate. From bartender to roaster. 从金酒到咖啡。从消费者到倡导者。从调酒师到烘焙师。
Now Roasting in Chongqing现烘焙于重庆
Small batches. Ethiopian and Kenyan beans. For the night shift, the service workers, the people who keep cities alive after dark.小批量烘焙。埃塞俄比亚和肯尼亚豆。为夜班工作者、服务人员、那些在暗夜里撑起城市的人而烘焙。
From the 1920s cultural renaissance to the coming African dawn. This isn’t a brand. It’s a bridge. 从1920年代的文化觉醒，走向即将到来的非洲黎明。这不是一个品牌，而是一座桥。