We'd rather tell you the farm than call it sacred.

A larder was always a cold room — the place things were kept so they'd be there later. This one holds two moments at once.

The first is the twenty minutes after heat or hard effort. Electrolytes, coconut water, sparkling water, cold functional shots. People underestimate how much a sauna or a hard class takes out of them, and the useful thing to hand someone at that point is salt and water, not a menu.

The second is everything in between, and late at night. Things that travel well and don't need a kitchen: baked goods from Bowen Island, dates and nuts, protein and fruit bars, chocolate, kombucha.

Island makers get first call on the shelf. Where we can't source locally we go to small British Columbia producers before anyone larger. The mix changes with what sells and what's in season — if there's something you wish were in there, tell us.

Whole beans, ground for each cup, extracted under pressure by a machine that does the same thing every time. Milk is steamed to order, dairy or oat, your choice on the screen.

We buy from a British Columbia roaster that publishes what it pays and who it buys from. Single origins rotate through the season, so the cup you get in February isn't the cup you got in August. There's a card on the machine telling you which one is loaded.

Grown in Uji, just south of Kyoto — the region that's been producing shaded tea for roughly eight hundred years. The leaves are covered for several weeks before picking, which is what pushes the colour toward that deep green and the flavour toward sweetness rather than bitterness.

First harvest only. Stone-ground, which is slow and low-heat and the reason it doesn't taste dusty. We serve it whisked with hot water, or with steamed milk if you'd prefer. Nothing is sweetened unless you choose it.

From smallholder farms around Lake Atitlán in the Guatemalan highlands, grown and processed by a women's collective — beans fermented, dried, roasted and stone-ground by the same people who picked them, rather than shipped out raw for someone else to finish.

What that means in the cup: thicker and less sweet than hot chocolate, closer to the original preparation. What it means off the island: a published price paid at origin, and a supply chain short enough to name every step.