Coffee roasters

Roasted on a Tuesday.

Single origin coffee, roasted to order in small batches and posted the same week.

Order a bag
02

Twelve kilos at a time.

One drum, one operator and a written log for every batch. Nothing is roasted before it is sold.

03

The date is on the bag.

The day it came off the drum, printed on the front. Not a best before two years out.

04

Ground for your machine.

Tell us what you brew on and we grind to it. Say nothing and it comes whole.

05

Eighteen grams, thirty seconds.

The card in the bag carries the dose, the yield and the time we pulled it at, so you start somewhere sensible.

06

A bag every fortnight.

Eleven pounds a bag, posted first class. Skip a delivery or stop whenever you like.

Order a bag
What we buy

Four farms, named on the bag.

We buy whole lots from four growers and roast each one on its own profile. When a lot runs out it goes off the list until the next harvest.

The roast
01The roastTaken to the first crack and held there. Dark enough for milk, light enough to taste the farm.
The sack
02The sackSixty kilos of green coffee, shipped in jute and stored off the floor in the roastery.
The grind
03The grindSet on the day it goes out, to the machine you told us about. Coarse for a cafetiere, fine for a basket.
The bar
04The barEvery batch is pulled as an espresso before it is packed. If it does not taste right it does not go out.

What happens in a week.

MondayOrders close at six. We weigh out the green coffee for each lot against the list.
TuesdayRoasting, one drum, twelve kilos a batch, logged by temperature and time.
WednesdayRest, grind to order, pack and post. Coffee tastes better two days off the drum.
ThursdayIt lands. Open the bag, weigh eighteen grams, and go from the card.
Enquire

Order a bag.

Tell us the machine you brew on and how often you want it. We reply with the lot that suits and a date.