Small-batch roastery · from the farm to your cup
Roasted with care.
Brewed for the love of it.
Small-batch coffee, roasted slow and honest. Every bag arrives with the story of where it came from.
A roastery that shows its work
Four promises we make with every bag.
Origin, named
Farm, lot, elevation, and process — printed on every bag we sell.
Roast, shared
The full roast profile, from first heat to the last, open for every coffee.
Every batch, tasted
Each roast is cupped and brewed before it ever reaches your bag.
Prices, explained
What we paid the farmer, and why it costs what it costs. In plain words.
On the shelf this week
Three lots in rotation. Roasted Mondays and Thursdays.
washed Huila 23
$21 / 250 g
- Origin
- Finca El Roble · Colombia
- Process
- washed
- Tastes like
- panela · red apple · cacao nib
- Roasted to
- 204°C
natural Gedeb 41
$24 / 250 g
- Origin
- Worka Sakaro · Ethiopia
- Process
- natural
- Tastes like
- blueberry · jasmine · candied lemon
- Roasted to
- 201°C
washed Santa Rosa
$19 / 250 g
- Origin
- El Socorro · Guatemala
- Process
- washed
- Tastes like
- toffee · orange zest · walnut
- Roasted to
- 205°C
Every bag ships with this
The card that comes with Huila 23 — everything we know about it.
Huila 23
- Coffee
- Huila 23
- Origin
- Finca El Roble, Huila, Colombia
- Elevation
- 1,850 masl
- Variety
- Pink bourbon
- Process
- Washed · 36-hour ferment
- Batch
- 12 kg drum
- First crack
- 8:41 at 196°C
- Roasted to
- 204°C
- Development
- 17.9%
- Best from
- Day 7 to day 35
- For espresso
- 18 g in · 40 g out · 28 s
- Tastes like
- Panela, red apple, cacao nib
If a batch doesn't taste right, it doesn't ship — it becomes our staff coffee.
The curve we publish
Bean temperature, charge to drop — huila-23, batch 118.
From green bean to your bag, in five steps
Source
Green coffee arrives from farms we can name, at prices we share openly.
Taste
Every lot is sample-roasted and cupped before we ever commit to it.
Dial in
We shape the roast until the sweetness and body come out just right.
Roast
Small 12-kilo batches, roasted slow and watched the whole way through.
Share
The details go in the bag and stay on our site, so you always know what you're drinking.
It starts with a cherry picked ripe, by hand, half a world away.
Where the coffee comes from
Four countries, six relationships — every one a farm we've visited or know by name.
Colombia
- Huila
Ethiopia
- Gedeb
- Guji
Guatemala
- Santa Rosa
Brazil
- Cerrado
Four countries, six farms, five coffees in rotation right now.
Fresh coffee, right on schedule
Freshly roasted bags delivered on your rhythm. Pause, skip, or change any time.
For the curious
Explorer
$21/month
- 1 bag · a rotating single origin
- Roaster's pick each time
- The details in every bag
Most popular
Our most popular
Resident
$38/month
- 2 bags · you choose the coffees
- Swap right up to roast day
- Free shipping, always
For the devoted
Obsessive
$54/month
- 3 bags + early access to new lots
- The full roast archive
- A seat at our quarterly tastings
Cancel any time in one click. No hoops, we promise.
The recipes we brew at the bar
However you like to make it, here's where we'd start.
- Coffee
- 15 g · medium-fine
- Water
- 250 g at 94°C
- Ratio
- 1 to 16.7
- Bloom
- 45 g · 40 seconds
- Total time
- 2:45 – 3:00
Pour in slow spirals, and stop fussing after the second pour.
Free email course
The Extraction Course
Five short lessons that teach you to dial in espresso and pourover the way a roaster does — by the numbers, not by vibes. One a day, straight to your inbox. No fluff, just the dials that actually move the cup.
What's inside
- 01The two numbers that matterRatio and time — read a shot before you taste it.
- 02Grind, the one big leverWhy finer fixes sour, and how far to move it.
- 03Reading extractionSour, sweet, bitter — where each one comes from.
- 04Pourover, by the gramBloom, pours, and drawdown you can repeat.
- 05Your repeatable recipeLock a formula you can hit every single morning.
$ start lesson 01
For cafés who care about the details
Wholesale, without the mystery.
Training included
Bar training and a fresh calibration every quarter, on us.
Recipes with every delivery
Each order arrives with brewing notes tuned to that exact roast.
Shipped the day it's roasted
Your order goes out the day we roast it — never off a shelf.
The roastery
One drum, one bar, nothing hidden. You're welcome to watch any roast from the bench.
Two people, one drum
Roasting since 2016
Mara Osei
Head roaster
Keeps a record of every roast, and has opinions about how coffee should taste that she'll happily share.
On the road most of the year
Teo Marchetti
Green buyer
Visits every farm we work with. Believes a price you can't say out loud is a price you shouldn't pay.
The tasting bar
Order at the bar, watch a roast come off the drum, stay for a cup.
- Address
- 214 Foundry Ave, Unit B
- Mon–Fri
- 7:00am – 3:00pm
- Sat–Sun
- 8:00am – 4:00pm
- Roast days
- Mondays & Thursdays, from 7am
- Tastings
- First Saturday of the month, 9am · free
Order your first bag
This week's coffee ships every Monday and Thursday, the day it's roasted — with its story tucked in the bag.