They buy green coffee by the season and roast it themselves, selling 250g bags mostly named for the farm or cooperative. Recent lots include Axola Coop and La Colina from Guatemala, El Perezoso from Costa Rica, and a natural Castillo from Sebastian Gomez in Circasia, Quindío, fermented aerobically for 45 hours.
The cafés brew V60 alongside espresso, 18-hour cold brew, and Turkish coffee in a cezve. Acme also roasts for restaurants.
