Coffee for people who'd rather not talk about coffee.
We roast small batches in Portland and pour them at a café two blocks from the river. No tasting flights you need a manual for - just good beans, made honestly, sold without the lecture.
A roastery that grew a café, run by three people who over-caffeinate professionally.
We started in a borrowed garage with a 1-kilo sample roaster and a stubborn opinion: specialty coffee had gotten precious. So we kept the quality and dropped the attitude. Today we roast on a vintage drum out back, pour it at the counter out front, and ship it to whoever asks.
Everything is roasted to a date you can read on the bag. If we can't tell you the farm, the elevation, and what we paid, we don't sell it.
What we're pouring
How a bag happens
Sourced
We buy green directly or through importers who name their farms. Relationship over rock-bottom price.
Roasted
Small batches on a refurbished drum roaster, profiled by taste, logged shot-by-shot.
Rested
Beans degas for a few days so the cup tastes like the coffee, not the carbon dioxide.
Shipped
Bagged with a roast date you can read and out the door within the week. Often the same day.
"The only roaster that's ever made me like a decaf. Genuinely upsetting."
Pick a bag. We'll handle the rest.
New to us? Start with the Off-Menu blend or grab the three-bag sampler and let it argue with itself.