Story
We roast in twelve-kilo batches on a 1970s drum roaster we stripped down and rebuilt ourselves. We buy direct from four growers we've visited in person, at prices well above commodity rate, and we publish what we pay for green coffee twice a year.
No roast sits on the shelf longer than three weeks — after that, it goes into staff cupping or it doesn't go out at all.
Sourcing
We buy direct from four farms we've visited in person, at prices well above commodity rate — and we publish exactly what we pay for green coffee every January and July.
Third-generation family farm at 1,700m — source of our Cerro Alto washed lot.
A 400-member smallholder cooperative producing our Yirgacheffe Highlands natural.
A highland farming group whose honey-processed lots make up our Kintamani.
Our longest-standing relationship — the backbone of the Basalt House Blend.