The Roastery
Roasted with care.
Brewed with purpose.
Every kilo of coffee in our bar passes through our small drum roaster. We choose origins we love, profile slowly, and serve only what we'd brew at home.
Talk to Us About Wholesale
Our Roasting Philosophy
Slow, deliberate, transparent. We roast for clarity, not for show.
Bean Sourcing
Direct trade with farms in three continents — long relationships, fair prices.
Roasting Process
Profile roasted in 12kg batches, logged and cupped before release.
From green to glass
The roasting process.
Origin Selection
We taste, talk to producers, and pick lots that move us.
Green Bean Evaluation
Density, moisture and screen size — every batch graded on arrival.
Roast Profiling
Each origin gets a custom curve, dialed in over weeks of cupping.
Resting & Quality Check
Beans rest 5–10 days to bloom; we cup before any bag leaves.
Brewing Recommendation
Recipes for espresso, V60 and batch — printed on every bag.
Origins on the bar
Where our coffee comes from.
Yirgacheffe
Ethiopia
- Notes
- Jasmine · Bergamot · Peach
- Process
- Washed
- Roast
- Light
- Recommended
- V60 · Filter
Huila
Colombia
- Notes
- Brown Sugar · Almond · Plum
- Process
- Washed
- Roast
- Medium
- Recommended
- Espresso · Chemex
Cerrado
Brazil
- Notes
- Hazelnut · Cocoa · Caramel
- Process
- Natural
- Roast
- Medium-Dark
- Recommended
- Espresso · Aeropress
Rotating
Seasonal Release
- Notes
- Surprise us — limited monthly drop
- Process
- Various
- Roast
- Various
- Recommended
- All methods
Wholesale & Office Coffee
We supply restaurants, hotels and offices with the same coffee we serve on the bar — plus training, machine support and ongoing recipes.
Talk to Us