Coffee,begun ona branch.
We follow every lot from the branch you're watching to the cup in your kitchen — roasted small, tasted often, sent while it's still talking back.
How we roast
From green beanto the cupin your hand.
We pick the greens we believe in, build a profile for each one, taste every roast, and send it on while it's still talking back.
It sounds straightforward, and it should be — but most coffee skips at least half of those steps. We don't, because the difference between a fine cup and one you remember lives in exactly that work. We'd rather charge for the craft than fake it.
By the numbers
We've spent years refining how we roast and testing every batch on the cupping table — so the guesswork around balance, depth, and consistency is on us, not on you.
Minimum cupping score on every roast we release
Roast profiles refined and logged this year
From roast day to your kitchen — every order
Refining recipes, dialling roasts, sharing what we found
Trajectory
From a kettleto a roastery.
A back-room sample roaster.
One kilo at a time, one stubborn opinion about light roasts, one kettle and a small set of cups.
The first direct contract.
A washed micro-lot becomes the flagship. The first subscription box ships, with a recipe card folded inside.
Full curve archive.
Every batch logged on Cropster. The cupping bar opens to the public on Fridays.
Loring 25 kg installed.
A bigger drum, a longer cool-down, the same patience. 100+ wholesale cafés on the menu.
Five-year green contracts.
Long contracts at the wet mill. Carbon neutral on the roastery floor. A second drum, gently used.
The standing brief.
5× C-market paid at the wet mill, on every lot we release. The mission, ongoing.
Subscribe
Fresh roasts,on yourschedule.
Tell us how you brew and how often you drink. We'll send a roast dialled in for your method — weekly, fortnightly, or monthly — straight from the cupping table to your kitchen. Pause anytime.
Start a subscription