Roastery

From bean to cup

A look inside the ironworks — green coffee in, roasted lots out, three times a week on a rebuilt 1970s drum roaster.

Coffee beans pouring into the drum roaster's cooling tray
Roasted coffee beans in a burlap sack with a wooden scoop
Close-up texture of freshly roasted coffee beans

Process

Twelve kilos at a time

Small batches mean more roasts a week, and more chances to taste and adjust — not one giant run we're stuck with for a month.

The roaster

We stripped down and rebuilt a 1970s drum roaster ourselves, panel by panel. It runs on gas, holds twelve kilos a batch, and gets cleaned every single morning before the first drop.

The schedule

Roasting happens Tuesday, Thursday, and Saturday mornings, starting at 6am — before the tasting room opens. Bags go on the shelf the same afternoon, dated on the label.