Roasted every Thursday · small batches
Coffee, fresh
off the fire.
Eight specialty origins, hand-roasted in 25-pound batches and shipped within two days of roasting.
Find your coffee →From sack to cup
Four hundred thirty degrees, fourteen minutes, one roaster listening for first crack.
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Thursdaywe roast every week, never ahead
48 hrsfrom roaster to shipping
8origins, every lot cupped
Freeshipping on orders over $40
The shop
Eight coffees, ground your way.
How we roast
A different curve for every origin.
There’s no one right roast. The African coffees stay light so the florals survive; the Sumatra goes past second crack. Every lot gets its own profile, logged and repeated.
0–5′Drying. The bean loses water and turns from green to straw yellow.
5–10′Maillard. Sugars and proteins create caramel, toast and cocoa.
10–14′Development. After first crack, we decide how far to go.