Our roast

Why the bags have a date on them

Coffee is not shelf-stable in the way a supermarket implies. It is at its best between five days and five weeks off the roaster, so we print the roast date rather than a best-before eighteen months out.

The drum

Twelve kilograms at a time, behind the café counter, on a machine old enough to need listening to. Every batch is profiled by the person standing in front of it, and we cup the results the next morning before anything is bagged.

The farmers

We buy through importers who publish what they paid the producer. It costs more than the commodity price and it is the only part of this business we are not willing to shop around on.

Four steps, none of them automated.

How a bag gets to you

Sourced

Bought through importers who publish what the producer was paid, and sampled before we commit to a sack.

Roasted

12 kg batches on a drum roaster, profiled by hand, Mondays and Thursdays.

Cupped

Every batch is tasted the next morning. If it is not right it goes to staff coffee, not to you.

Bagged

Sealed with a one-way valve and stamped with its roast date, within two days of coming off the drum.

Order beans, or ask us anything

Tell us which bags, which sizes and whether you want them ground. We reply the same working day with a total and payment details — and we are happy to recommend something if you are not sure.

Send an enquiry