Ethiopia
Guji, Hambela Wamena
Tesfaye Bekele & the Hambela smallholders
- Altitude
- 2,150–2,300 m
- Process
- Natural, 21 days on raised beds
- Varietal
- Heirloom 74110 / 74112
- Notes
- Bergamot · strawberry · jasmine
Small-batch roasters · Portland, Oregon · Est. 2014
Slow fire. Honest beans. Deeper cups.
We roast twelve kilos at a time over an oak-fired drum, chasing sweetness instead of smoke. Single-origin lots, traded directly, brewed by hand at our bar on Alder Street.
01 — Origins
Three hillsides we know by name.
Every harvest we buy from the same growers, pay well above the commodity price, and cup each lot on the farm before a single sack ships to Portland.
- Partner producers
- 6
- Fairtrade floor paid
- 2.4×
- Minimum cup score
- 86+
- Years of direct trade
- 11
Colombia
Huila, Finca La Esperanza
Adriana Muñoz, Pitalito
- Altitude
- 1,750–1,900 m
- Process
- Washed, 36-hour dry ferment
- Varietal
- Pink Bourbon
- Notes
- Red apple · panela · cacao nib
Sumatra
Aceh, Gayo Highlands
Kenawat Women's Cooperative
- Altitude
- 1,400–1,600 m
- Process
- Wet-hulled (giling basah)
- Varietal
- Ateng · Tim Tim
- Notes
- Cedar · dark chocolate · black pepper
02 — The Roast
Twelve minutes that decide everything.
-
Green · 0:00 · charge at 200°C
Dense, grassy, smelling of hay and fresh peas. Moisture sits at 10.8% — every bit of sweetness is still locked inside the cell walls.
-
Cinnamon · 8:40 · first crack, 196°C
The bean swells and pops. Acidity is bright, florals stay intact. This is where our Ethiopian naturals are dropped — light, tea-like, alive.
-
City+ · 10:30 · drop at 214°C
Sugars caramelise and body arrives. Brown sugar, milk chocolate, a round finish. Our house espresso, Hearth, lives right here.
-
Full City+ · 12:05 · edge of second crack, 224°C
Oils just reach the surface. Cacao, cedar and a wisp of smoke, kept on a leash — never burnt. Reserved for the Sumatra.
03 — The Ritual
Every bean ends up somewhere warm.
- 18.5 g dosed, rested five days off the roast
- 29 s pull at 93°C, 9 bar, no shortcuts
- 38 g in the cup — crema like tiger stripes
Bergamot ✦ Stone fruit ✦ Panela ✦ Cacao nib ✦ Jasmine ✦ Red apple ✦ Cedar ✦ Brown butter ✦ Black tea ✦
05 — Subscriptions
Fresh from the drum, on your doorstep.
We roast Mondays and Thursdays and ship within 24 hours. Pause, skip or swap origins whenever you like — no emails asking why.
Ember
$18/ month
One 250 g bag, roaster's choice.
- Single origin, rotating monthly
- Printed tasting card & brew ratio
- Free shipping in the US
Most poured
Hearth
$32/ month
Two 250 g bags: one origin, one Hearth espresso.
- Choose whole bean or ground to your brewer
- 10% off everything at the bar
- Early access to micro-lot releases
Kiln
$54/ month
Four 250 g bags including one reserve micro-lot.
- Quarterly cupping with our head roaster
- A free bar drink every first Sunday
- Hand-numbered reserve bags
06 — Brew & Wholesale
Recipes we actually use.
07 — Kind words
Regulars, partners, subscribers.
“The Huila pour-over tasted like a warm apple tart. Three years on, I still plan my Saturdays around it.”
“They trained our whole team in two afternoons. Our espresso sales went up by a third in the first quarter.”
“My Kiln box lands two days off the roast, every single time. The reserve Guji ruined supermarket coffee for me.”
“One of the few roasters where you can taste the farm before you taste the roast.”
08 — Visit
Pull up a stool. We saved you a cup.
Hours
Mon–Fri · 7:00–17:00
Sat–Sun · 8:00–16:00
Roastery tours Saturdays 10:00 · $15 with cupping