Est. in the drum room
kiln
Green coffee, a twelve-kilo drum and a log book. We roast in small batches, taste every one, and send it while it is still moving.
From the sack to the bag
Four things happen here, and all of them are slow.
- 01
Green
Raw coffee, bought by the sack and cupped before a single bean is roasted. What we turn down never reaches the drum.
- 02
Roast
Twelve kilos at a time, on a profile written down and repeatable. Charge temperature, first crack, drop time — all of it logged.
- 03
Rest
Two days off the drum for the carbon dioxide to go. Coffee roasted yesterday tastes like coffee roasted yesterday.
- 04
Grind
Whole bean, or ground at the bag to the brewer you name at checkout. Ground coffee stales in days, so we grind it last.
The room
A roast is a record of a decision, so we write every one of them down — and throw the batch away when the record says we should have.
Charge temperature, first crack, drop time. The log is the reason the bag you buy next month tastes like the one you bought today.
