the roastery
roasted upstairs, twice a week, in tiny batches.
a five-kilo roaster, a lot of tasting and coffees from farms we know by name.
why we roast
we started roasting in the back room with a second-hand roaster and too much optimism. now we roast every tuesday and friday, so nothing sits on the shelf, and every batch is tasted the next morning before it goes anywhere near your cup.
2×
roast days a week
5kg
per batch, max
3 wks
oldest bag on our shelf
where it comes from
the farms behind the bags.
we buy the same coffees year after year, from people we’ve met, and pay well above market for them.
Huila, Colombia
la esperanza
We’ve bought from Luis and Marta Ramírez since our second year. They ferment in small tanks and dry slowly under shade, and it shows in the cup.
producer
the Ramírez family
altitude
1,750m
varietal
Caturra
process
Washed
Yirgacheffe, Ethiopia
kochere
Around 600 smallholders deliver cherry to the Kochere washing station. We buy the same lot each spring through an importer we trust.
producer
smallholders of Kochere
altitude
1,900–2,100m
varietal
Heirloom
process
Washed
Minas Gerais, Brazil
fazenda pinhal
The chocolatey backbone of our house blend. Dried on raised patios for three weeks, which gives it all that body.
producer
the Pereira family
altitude
1,100m
varietal
Yellow Catuaí
process
Natural
Cauca, Colombia
el progreso
Decaffeinated in Colombia using ethyl acetate from local sugarcane — gentle on the beans and the reason our decaf tastes of something.
producer
Cooperativa El Progreso
altitude
1,700m
varietal
Castillo
process
Sugarcane decaf