How we roast
Follow the coffee.
From green beans to a bag with a date on it. We keep a small list and roast it twice a week.
A roast to suit the bean.
A light Ethiopian coffee and a deeper Guatemalan coffee should not taste the same. We choose a roast for each one, then taste the batch before it goes on the list.
The descriptions give you a starting point. If you prefer coffee with milk, or want a brighter cup, tell us at the counter. There is no right answer to learn first.
Roasted Monday & Thursday
Read the date.
Know the batch.
New batches are ready Tuesday and Friday. Every bag carries its roast date; we sell bags within 14 days of roasting. For the flavor we intend, plan to brew them within four weeks of that date.
Keep the bag closed between brews. Whole beans let you grind as you go; we also grind at pickup for filter, French press or espresso.
For local café counters
Your cups, our coffee.
We offer wholesale to local cafés that want a regular roast schedule. Tell us your weekly volume, brewing equipment and opening days in the pickup request notes.
We discuss a tasting and quote the coffee, minimum order and pickup schedule separately. Retail bag prices are not wholesale terms.
Find the coffee you want to come back to.
Start with a bag, or include your café’s details if you want to talk wholesale.