01
Sourcing
We buy from six importers, almost all of whom we've sat down with. Every lot we bring in we cup against three others. We pay above market — usually 25 to 60 percent above the C-price — and we publish what we paid on each bag.
Our Process
From the sample bag to your shelf, in about three weeks.
No magic. Just careful sourcing, deliberate roasting, and a calendar that lets us never sell a bag more than three weeks off-roast.
02
Cupping
Sample roasts on Wednesdays. We taste blind, in flights of six, and we keep notes going back five years so we can compare a current Yirgacheffe to the one we had in 2021. Most of what we cup we pass on.
03
Roasting
Two roasts per week on the production roaster, plus a Friday afternoon for whatever experimental lot is on the bench. Profiles are dialed by ear and by Cropster log, then locked in. Single origins we keep in the lighter end; espresso blends we push into second crack.
04
Resting & bagging
Beans rest in airtight bins for two to seven days depending on the coffee. We bag into one-way-valve kraft pouches the morning of delivery. Every bag carries the roast date, lot ID, and what it should taste like.
05
Delivery & shelf
Local wholesale gets delivered Wednesday and Saturday in our own truck. Subscription mail orders ship Tuesday and Friday via USPS Priority. Café shelves are restocked every morning by Marisol.
Green beans
Stored in GrainPro liners in a climate-controlled back room.
Roasted
Vintage 5kg and modern 12kg Probat drums, both gas-fired.
Brewed
Tested on filter and espresso every morning before the doors open.
Want a tour?
We open the roastery to the public on the first Saturday of every month at 10 AM. Free, fifteen people max, RSVP by phone or email.
Reserve a tour