Our story
A railway arch, a drum roaster and a lot of notebooks
We buy coffee we can trace, roast it in small batches and sell it while it is fresh. That is the whole business.
2019
It started because nobody would sell us a kilo
Two of us wanted good coffee at home and could only buy it by the cup. We bought a second-hand twelve-kilo roaster, put it in a railway arch, and spent a year making bad coffee until we stopped.
- Twelve-kilo batches, roasted to order
- Every bag carries its roast date, not a best-before
- Compostable bags, posted first class
Four steps
How a coffee gets here
01
Buy
Through importers who publish what they paid the farm. If they will not say, we do not buy.
02
Sample
Every lot is roasted small and tasted on a table with eight cups before we commit.
03
Roast
Twelve kilos at a time, Tuesday, with the profile written down and kept.
04
Post
Bagged Wednesday morning and in the post by noon.
About us
The roastery in numbers
Founded
2019, in a railway arch that is still the roastery
Roaster
A 12 kg drum, rebuilt twice
Roasted per week
About 200 kg
Cafes supplied
Around 40
People
Six, four of whom roast