First Crack
Portland, Oregon · Since 2019

One coffee at a time, given the whole wall.

First Crack roasts three origins in small batches and sets each one down like an exhibit — nothing crowds the cup.

Order beans See the origins
A sealed First Crack coffee bag standing upright on a pale seamless surface under soft studio light
Sourcing

We buy fewer lots, learn them deeply, and roast each to the flavor it was grown for.

Every origin is bought washed or wet-hulled at altitude and roasted the week it ships. No blends built to hide a thin harvest — three coffees, each standing on its own.

See the three origins
A handful of raw green unroasted coffee beans resting on a deep charcoal seamless surface, evenly lit

Light roast

Yirgacheffe

Gedeo Zone, Ethiopia

Jasmine, bergamot, dried apricot.

Washed · 1,950 m

A light-roast Yirgacheffe coffee bag resting on a pale off-white surface under even studio light Order beans

Medium roast · House

San Agustin

Huila, Colombia

Caramel, red plum, cocoa nib.

Washed · 1,700 m

A medium-roast San Agustin coffee bag resting on a near-black surface under a single soft light Order beans

Dark roast

Kerinci

Sumatra highlands, Indonesia

Dark chocolate, cedar, molasses.

Wet-hulled · 1,400 m

A dark-roast Kerinci coffee bag resting on a pale neutral gray surface under even studio light Order beans
A drum coffee roaster mid-roast, beans tumbling in the drum, shot cleanly against a dark editorial background
The roast

Roasted Tuesday and Thursday, in small drums.

Each batch is a curve we watch to the second: charge, the first audible crack, a measured development window, then the drop. Orders ship within 48 hours of the roast, at the coffee's brightest.

How we work

Three origins, roasted to order.

Choose a light, medium, or dark roast and we roast it fresh on the next roast day.

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