Racine is tea in a coffee cup. The aroma lifts with jasmine, the palate brings bergamot, and a soft honey sweetness ties it together on the finish. Light body, clean finish, no harsh edges. As espresso, it's Earl Grey first — surprising, delicious, and unlike any coffee you've had before. On filter, the cup opens into layers — jasmine, honey, and a long finish that rewards slow sipping. Drink it black; milk would cover what makes it special. A medium roast Ethiopian Yirgacheffe for anyone who wants something refined without being fussy. Easy to brew, easy to love.

Medium roast, with a focus on clarity. Washed Ethiopian beans at 1,904 meters are dense and tightly structured — the altitude gives them a fine grain that resists heat. We apply steady, patient heat to develop sweetness and body without pushing past the florals. Push too far and the jasmine disappears. Pull back too much and it tastes grassy. The window is narrow. Racine lands right in the middle: enough development for the honey to come through, enough restraint to keep the bergamot bright.