Roasted the morning it ships
Single-origin lots from four farms, roasted in twelve-kilo batches and out the door the same day.
Shop coffeeOn the roster
Four lots at a time, no more. When one runs out it is gone until the next harvest rather than blended into something to keep the shelf full.
How we roast
Small enough to profile each lot on its own terms, and to stop a roast that is not going where we want it.
We roast to taste the farm rather than the roaster. That means brighter cups than a supermarket bag, and it is deliberate.
Roasted Monday and Thursday, shipped that afternoon. Rest it three days before you brew — it is better on day five than day one.
Where to start
| Method | Dose | Water | Grind | Time |
|---|---|---|---|---|
| V60 | 18 g | 300 g | Medium-fine | 2:45 |
| Chemex | 42 g | 700 g | Medium-coarse | 4:30 |
| AeroPress | 16 g | 240 g | Fine | 1:30 |
| French press | 60 g | 1000 g | Coarse | 8:00 |
| Espresso | 18 g | 38 g out | Fine | 28 s |
For cafés and offices
We supply eleven cafés and a handful of offices around the bay. Wholesale includes dialling-in on your own grinder, staff training, and a standing delivery on the day that suits your week.
There is no minimum contract. If it is not working after a month, stop — we would rather you did than serve coffee you are not happy with.