About

How it works

Nothing is roasted before it is sold.

Your order comes in

Orders are collected through the week. Nothing sits on a shelf waiting for a buyer.

We roast it

Small batches, watched the whole way through. First crack is heard, not predicted.

It rests, then ships

A day or two to degas, then it goes out.

Every batch has its own curve

A roast curve is the path the beans take from charge to drop — how fast the heat goes in, and how long the coffee develops after first crack.

A dense Ethiopian takes heat differently to a softer Brazilian, and the same lot changes as it ages. So each coffee gets its own profile, logged and adjusted when the cup says so.