Small-lot coffee, roasted twice a week and set down to the gram.

An unlabeled matte ceramic coffee canister standing on a rough stone plinth, lit from one side. — House canister on stone. Portland, Oregon.

Sourcing

Three coffees at a time, and no more.

We have bought coffee the same way since 2019: three lots, each from a place we can name, each kept only as long as it is at its best. A coffee leaves the list when the harvest behind it does — not when a season asks it to.

The roaster runs on Tuesday and Thursday, and every order ships within forty-eight hours of the roast that filled it. A roast date is a fact, so we print it rather than decorate it.

Origins

Roasting this week.

A sealed unlabeled kraft coffee bag on a pale limestone plinth beside a shallow dish of pale light-roast beans.

Yirgacheffe

Jasmine, bergamot, dried apricot.

1,950 m · Washed · Gedeo Zone, Ethiopia

Light roast

A sealed unlabeled kraft coffee bag on a walnut timber plinth beside a shallow dish of mid-brown medium-roast beans.

San Agustin

Caramel, red plum, cocoa nib.

1,700 m · Washed · Huila, Colombia

Medium roast

A sealed unlabeled kraft coffee bag on a dark basalt plinth beside a shallow dish of dark oily dark-roast beans.

Kerinci

Dark chocolate, cedar, molasses.

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

Dark roast

The mouth of a cast-iron drum roaster with a small trickle of green coffee beans at its lip. — The drum, mid-charge. Tuesday morning.

Roasting

One drum, two mornings a week.

The drum is loaded by hand and read by ear. First crack is the only alarm we keep: the moment the bean opens, the profile is already decided, and everything after it is arithmetic. Each batch is logged — charge, turn, crack, drop — and the log travels with the bag.