Small-batch

Coffee with a hometown.

We roast in small batches three streets from where you drink it — single-origin and seasonal blends, never more than a week off the roaster.

From green to cup

How a batch is roasted

Twelve minutes that decide everything.

Beans land as dense green seed. We cup every lot before it earns a spot on the roaster.

Heat builds until the beans crack like popcorn — the moment acidity and sweetness start to balance.

We drop on profile, cool fast, and rest the batch 48 hours before it ever reaches a bag.

Inside the roastery

The crew

A small team that tastes everything before you do.

Head roaster

Fifteen years chasing the perfect first crack.

Green buyer

Cupping & QC

Find us

The roastery café is open daily — wholesale enquiries welcome.