We roast on a 25 kg Loring drum, profile every batch on Cropster, and cup the result against the previous nine before it ships. Light enough to keep the cup's character — developed enough to brew without grimacing.
Before a roast curve is plotted, every green is profiled — moisture, density, screen size, water activity — and tasted in three roast levels. Density tells us how fast heat will move through the bean. Water activity tells us how quickly the cup will stale. The plan starts at the bag, not the drum.
Aw 0.52 · density 720 g/LN° IOur 25 kg Loring runs hotter, cleaner and more efficiently than the cast-iron machines of the last century. Every batch is logged in Cropster — bean temperature, environment temperature, rate of rise, gas, airflow — so a profile we like in March can be reproduced in November when the next harvest arrives.
Loring 25 kg · CO2-lowN° IIEvery batch is cupped blind — by the roaster, against the prior nine of the same origin, plus a control. If the cup drifts, it goes back to the drum or stays out of the bag entirely. Consistency is what subscriptions are built on, and it's the part most roasters quietly skip.
Q-grader · 5-bowl protocolN° IIIWe ship every wholesale bag with the recipe we'd brew it on — dose, ratio, time, water — measured at our cupping bar. It's a starting point, not a mandate. Your espresso machine, your kettle, your taste buds get the final say. We just refuse to leave you guessing.
Recipe card · in every bagN° IVThe Maillard window
Logged on Cropster IO, calibrated weekly against Q-grader cuppings. Curves on request.
The roastery
The greensCherries picked, washed, sundried, rested before they ever land in a drum.
The drum25 kg Loring · every batch profiled, every curve archived for next harvest.
The benchFour bowls, blind, every roast. The cup decides what ships.
The bagRested seven days, sealed with a recipe card, dated on the seam.
We believe a great cup of coffee starts with a fair price at the wet mill and ends with a recipe you can actually follow at home. Rigorous green selection, radical transparency on price, and a roast that respects what the cherry already did — nothing on the menu goes out without earning its place at our own kitchen table.
We didn't open this roastery to compete with the chain on the corner. We opened it to prove that real specialty coffee — bright, traceable, fairly paid for — can live on a kitchen counter, not just behind a barista bar. *The cup is the only brief.*
Specialty coffee has a transparency problem. We publish what was paid at the wet mill, the export differential, the landed green cost, and the retail bag price for every lot. *If a margin would embarrass us, it's a margin we shouldn't have.* Trust is the only currency at this altitude.
Coffee is a slow crop. It blooms once, ripens unevenly, ferments overnight, dries in weeks. *We refuse to rush what a year of weather has just finished.* The drum runs gently. The cup is cupped before it ships. Patience is the most undervalued ingredient in this business.
We don't only sell beans — we teach how to brew them. Every wholesale bag ships with the recipe we'd brew it on. Every subscription includes a printed dial-in card. *The bar to a great cup at home is information* — and information should never cost extra.
This week's roasts
The curves, the cupping, the long mornings on the drum — it all ends in a bag, ready to brew. Pick the roast that sounds like your morning, and we will have it on the way before the week is out.
Browse the roasts