Co-founder Parsa Abedini opened in 2020 on Hoca Tahsin Sokak, near the Galata Tower, with a roasting workshop on site. Single origins include Ethiopia Guji Hambela and Yirgacheffe Danche, Rwanda Cyato, Colombia Gaitania anaerobic natural, and Brazil Irmas Pereira. They are brewed on V60, siphon, AeroPress, and Origami, with espresso from a Slayer Steam.
Ivy and creeper cascade across the black shopfront, over tables on the pavement. Inside, the espresso bar and pour-over station run along one side. Dining tables fill a sage-green back room under exposed concrete beams.