Our story
It started with a secondhand roaster and a stubborn idea.
Great coffee should not depend on living near a great café. So we set up a small drum roaster in Southeast Portland, found farmers whose coffee we loved, and started shipping it the way we wanted to drink it: fresh.
Three things we will not compromise on.
We buy from people, not commodity desks
Our single origins come from farms and cooperatives we buy from harvest after harvest. We pay well above the commodity price and publish where every coffee comes from.
Small batches, profiled by hand
We roast 12 kg at a time and adjust each profile by taste. If a batch is not right on the cupping table, it does not ship.
Fresh or not at all
We do not keep stock on shelves. Coffee is roasted after you order and leaves the roastery within 48 hours, stamped with its roast date.
Taste what fresh actually means.
Start with the Sampler Trio, or go straight to the bag we drink most at the roastery.