About the roastery

We started roasting in a garage on Ridge Street in 2019 because the coffee we could buy locally was either stale or shipped from three states away, and usually both.

Everything is roasted on a restored 1950s drum roaster, twelve kilos at a time. That is a small batch by any standard, and it is the reason we roast weekly rather than monthly — we would rather sell you coffee roasted four days ago than hold stock.

The tasting room opened in 2023. It is six seats at the roasting bench, and it is the best way we know to explain why the same beans taste different in your kitchen than they do in ours.