Roasted Tuesday. In your cup by Friday.
Small-lot coffee from farms we know by name, roasted in a twelve-kilo drum in Portland and shipped the same week.
On the roaster this week
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Light enough to taste the farm
We roast lighter than most, and on purpose. A careful light roast keeps what makes a Guji taste like peaches and a Huila like red apple, instead of burning every coffee down to the same bitter note.
Every batch is cupped the next morning. If it isn't right, it doesn't ship.
How we work
A roast date on every bag
We roast on Tuesdays and ship by Thursday. You'll never get a bag older than a week.
Bought from twelve farms
We visit every farm we buy from and pay well above the Fair Trade minimum.
Free shipping over $45
Anywhere in the US, in a compostable bag with a one-way valve.
What regulars say
The Guji tastes like someone put a peach in my mug. I've stopped buying coffee anywhere else.
Roast date on the bag, in my mailbox three days later. That's the whole reason I switched.
Their House Espresso finally made my home shots taste like the café's.
The Tuesday letter
What's on the roaster, one farm story and one brew tip. A single email a week, never more.