Past drops.

Our first specialty coffee ever, was DAK. It was natural beans. And we were sure it wasn't even coffee. Too clean, too expressive, too tea-like.

That was the moment something clicked.

Since then, we kept running into them. In a small coffee lab in New York, being served a co-fermented lot that didn't make sense in the best way. Wild and completely different from anything we thought coffee could be.

DAK has a way of doing that. Again and again. Pushing just far enough to surprise you, without losing clarity.

This only made sense for us to start with DAK.