Roastery
Where the hurry stops.
One drum, twelve farms, and a rule that fresh is a deadline.
Four steps, none of them optional.
Source
We buy from twelve farms and pay above fair-trade rates, every season, no exceptions. If we cannot name the farm, we do not buy the coffee.
Roast
One drum roaster, 12 kg at a time, four days a week. Every batch is logged, graphed, and tasted against the last one.
Rest
Fresh from the drum, coffee is loud and gassy. We rest every roast for at least five days before it goes near a grinder.
Cup
Every batch is cupped blind before release. Miss the mark and it becomes staff coffee. The label is a promise, not a sticker.
Small numbers, on purpose.
Scale is how coffee loses its accent. We stay small enough that every batch gets tasted by the person who roasted it, and every farm gets a visit, not a spreadsheet.
kg per batch, never more
max from roast to shelf
days of rest, minimum
Come watch it happen.
The roastery shares a wall with the café, and the wall has a window. Roast days are Tuesday to Friday, and the smell is free. For the full tour, join a Cupping Saturday.