A Taste of Kier with Lumon!

The Sacred Roasts of Lumon Industries

There are those who drink coffee merely to wake, and then there are those who drink to become. At Dayglow, we seek the latter—coffees that do more than fill a cup, but instead illuminate the drinker’s path. This month, we offer something truly rare: the work of Lumon Industries Coffee Roasting Division, a roastery whose mission is not just excellence, but devotion.

Founded in the wisdom of Kier, the Lumon Roasting Team has long sought to refine the sacred bond between labor and sustenance. To drink their coffee is not simply to consume, but to partake in purpose. And so, we are honored to feature their three divine offerings: Innie, Outie, and Reintegrated.

An Interview with Department Head Christopher G.

Dayglow: Many roasters focus on terroir, processing methods, or innovation. How does Lumon approach coffee?

Christopher G.: We do not simply roast. We refine. We do not merely select beans—we ordain them. Coffee, like the self, must be purified by fire to achieve its true potential. The result is not just a beverage, but a sacrament.

Dayglow: Tell us about the coffees we are offering this month.

Christopher G.:

    •    Innie—A coffee of discipline and focus, cultivated by Nestor Lasso Eagen in Colombia. Notes of pineapple, melon, and waffles inspire clarity and adherence to one’s role.

    •    Outie—A coffee of gentle reflection, crafted by Asefa Dukamo Korma. It holds the comforting essence of Harmony’s Fresh Chamomile Cookies, a reminder that even in moments of rest, one must not stray too far from the path.

    •    Reintegrated—A coffee unlike any before it. A blend of Innie and Outie, a cup that has never been tasted. What lies within? We do not know. Perhaps no one should.

Brewing Ritual: The Lumon Method

For those who seek clarity in their cup

Vessel: V60 or Kalita Wave

Dose: 20g of coffee

Water: 320g, at 198°F, the temperature decreed by the Elders

Brew Time: 2:45 – 3:00 minutes

Method:

    1.    Bloom with 50g of water, pausing for 40 seconds of reverence.

    2.    Pour in slow concentric circles, ensuring even extraction, as Kier intended.

    3.    At 2:30, allow the final drops to fall. Do not question their purpose.

The result is a coffee that is as it must be, neither bitter nor weak, but in perfect balance with itself.

The Final Sip.