Small menu
A few coffees, fully dialed — never a crowded shelf.
About Anook
Named after a feeling.
아늑 /ah·neuk/ — the feeling of warm light in a quiet room.
A small family roastery in Lawrenceville, Georgia. Every batch roasted on an Aillio Bullet, cupped until it's clean and sweet — then given its hour.
From fruit to cup
We choose coffees for clarity, not noise.
The coffees we release usually start with a simple question: does it stay clean as it cools? We look for lots with tea-like structure, gentle acidity, and aromatics that feel soft rather than loud.
The releases
A few coffees, numbered in order.
We roast a few coffees at a time and number them in the order they're released — No. 001, No. 002, and on. A small, honest menu you can actually keep track of.
№ 001
Uraga Gogogu
№ 002
Kochere Bonde
№ 003
Next release
At origin
Processing shapes the quiet parts of the cup.
These origin images are references for the kind of coffees we gravitate toward: clean fruit, careful drying, and a cup that opens slowly as it cools. We do not want every release to taste louder. We want it to feel more composed.
How we work
Three rules we keep.
Filter first
Chosen and roasted for V60, batch brew, and gentle daily cups.
Roasted to order
Measured batches, shipped within days, roast date on every bag.