Small-batch roastery, est. 2016
Coffee roasted the week it ships.
We roast in 12kg batches every Tuesday and Friday, source direct from growers in Ethiopia, Colombia, and Sumatra, and ship within 48 hours of roasting — never off a warehouse shelf.
Shop this week's roastThis week's lineup
Three origins on rotation. Roast notes and cupping scores are posted the day of roasting.
Yirgacheffe
Jasmine, bergamot, a clean stone-fruit finish.
$21 / 340g
Huila
Brown sugar, red apple, soft cocoa on the finish.
$19 / 340g
Mandheling
Cedar, dark chocolate, low acidity, heavy body.
$20 / 340g
How we brew it
Our house method for a pour-over — works with any dripper.
Bloom
30g coffee, 60g water, 45 seconds. Let the grounds degas fully.
Pour
Add water in slow circles to 300g total, over about 2 minutes.
Drawdown
Let it fully drain — total brew time should land around 3:30.
Visit the roastery
142 Birch Street, Portland, OR — Tue–Sat, 8am–4pm. Cupping sessions open to the public every Friday at 10am.
Order online