First Crack Order beans

First Crack Coffee Roasters — Portland, Oregon

Roasted
after dark

Small-batch coffee, staged like a performance. Three origins are roasted Tuesday and Thursday under a single hard light, then shipped within forty-eight hours of first crack.

Explore the origins Visit the roastery
A First Crack coffee bag and a cascade of roasted beans emerging from pure black under a single gold rim-light
01 — Sourcing

Three origins. Nothing else.

We buy small and roast often: a washed Ethiopian, a washed Colombian, and a wet-hulled Sumatran. Three coffees we can roast every week until we know them cold — light, medium, and dark, each pushed to the exact edge of its own character and no further.

02 — Origins
Light-roast Yirgacheffe beans in a high-contrast studio shot on black, cool low-key light catching a pale bean sheen

Yirgacheffe

Light

Jasmine, bergamot, dried apricot.

Washed · 1,950 m · Gedeo Zone, Ethiopia

Medium-roast San Agustin beans staged like a spotlighted reveal on black, warm gold rim-light along the edge

San Agustin

Medium

Caramel, red plum, cocoa nib.

Washed · 1,700 m · Huila, Colombia

Dark-roast Kerinci beans with an oily sheen emerging from the deepest shadow on black

Kerinci

Dark

Dark chocolate, cedar, molasses.

Wet-hulled · 1,400 m · Sumatra, Indonesia

See the full brew guide
03 — The roast

The first crack

The drum is the engine and the batch is the reveal. Green coffee meets high heat, the temperature climbs, and the beans announce themselves with an audible crack — the loud, pivotal moment the whole roast is built around.

  1. Charge Green coffee drops into the hot drum and the climb begins.
  2. First crack The beans split open with an audible crack. Development starts here.
  3. Drop Pulled at the target development, cooled fast, rested, and bagged.
The drum roaster under a hard spotlight on black, gold flame-glow at the drum mouth, deep shadow surround

Roast schedule

Roasted Tuesday and Thursday

Every order ships within forty-eight hours of roast.

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