edda arabica

Disappeared a little from edda lately — I’ve been pouring energy into kickstarting my other love: Us Coffee Shop. The love is real. I love it and I love my partners to pieces.

It’s a very different space from edda.
edda is calm, educational — a zen-inspired coffee experience.
Us , on the other hand, has been my playground. A space where I can create, fly, and throw in everything I know and love about coffee, community, and design.

I’m so proud of the team I’m building alongside — we’re learning, growing, and evolving together.

Both spaces serve coffee, but in their own unique way. I love watching each one grow and offer something special to those who walk through the doors.

So where have we been?

We’ve been . I co founded it recently, and most of the edda team has joined me there as we continue to grow together. In a way, US coffee shop feels like the brother to edda - strong, steady, and built with the same heart.

Growing as a team and creating space for exchange has always been important to me. I’m excited for everything that’s unfolding and for what’s still to come.

edda is still such a big part of me, and even though my focus has been more on *US* lately, things are slowly finding their rhythm—and I know I’ll be able to give her the attention she deserves again soon.

Big love to my team. I’m so grateful for your support, your trust, and the way we continue to build together.

.art_by_farah

Bringing you this outstanding cherry from finca gascon. Do not miss the chance in trying this beautiful lot!
Typica - Lactic Natural Fermentation - Lot 12

Curated by

“We acquired beautiful lots from the Antigua region at Gascon Farm, which is surrounded by three volcanoes that contribute to the rich soil ideal for growing coffee. We are thrilled to collaborate with dedicated farmers like Felipe and his father, who continually innovates with processes such as anaerobic fermentation, hybrid techniques, and a variety of exciting fermentation methods. What we appreciate most is their commitment to eco-friendly and sustainable practices, including the use of natural fertilizers in their coffee production.”