Est. on the farm · Roasted by hand
Slow roastedthe old wayIn small batches
Beans grown on family farms, dried on raised beds, and roasted over a drum in batches no bigger than twelve kilos. We bag it the same week, tie it with twine, and send it straight to your door — no warehouse, no waiting.
Todays tasting notes
- Cocoa
- Toasted walnut
- Wild honey
- Baked plum
the morning batch
From the journal · Entry no. 01
How itstarted
It began with a second-hand drum roaster in a leaking shed and a stubborn belief that most coffee is sold far too late after it is roasted.
We started buying direct from two families we could actually name, roasting on Sundays, and hand-labelling every bag on the kitchen table. Nothing about it was efficient. All of it was better.
Ten years on we still roast in batches small enough to taste every one.
the first roaster, 2016
The record so far
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2016
The shed yearsone drum, one lamp
Twelve kilos a week, roasted by ear, sold at a single Saturday market stall.
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2019
First direct farma handshake in Huila
We flew out, walked the rows, and agreed a price above the going rate. We have bought from the same family every harvest since.
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2022
The old millroom to breathe
We moved into a disused flour mill and kept the timber floors. The roaster sits where the grain chute used to be.
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2026
Roasted to orderstill no warehouse
Every bag is roasted after you order it and posted within two days. Nothing sits on a shelf going quietly stale.
RITUAL
every morning, on repeat
Tap any clip to watchPinned up in the roastery · Unedited
What folkswrite backafter the first cup
Every bag leaves here with a card and a return address. These came back to us — spelling, coffee rings and all — so we pegged them to the line above the roaster.
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I've been through a lot of subscription coffee and most of it turns up tasting like it sat in a warehouse for a season. This one had a roast date four days old on the bag and I could smell it before I cut the twine. The baked plum thing you write about is actually in there.
Nora Whitfield -
Ordered Sunday night, drinking it Thursday morning. I had to take my grinder a full turn coarser than the supermarket stuff, which tells you everything about how fresh it landed. Third bag now and my flatmate has started stealing it.
Dev Patel -
My husband does not notice things. He noticed this. Asked me twice what I'd changed about the morning coffee and I hadn't changed a single thing except the bag it came out of.
Marisol Vega -
The Sumatra is a big earthy cup and it took me two mornings to make peace with it. Now I don't want anything else in the french press. Only gripe is that 250g disappears fast in this house — please do a kilo.
Tom Okafor -
It turned up tied with twine and a handwritten card with the farm's name on it. I felt slightly silly about how much that mattered to me on a Tuesday, but it did, and the coffee was lovely too.
Hana Brandt -
I make coffee on a camp stove four days a week for work. This is the first bag that still tasted like something at 7,000 feet with cold hands and questionable water. That's the whole review.
Cal Jensen
Open adrawer
Everything we roast, sorted the way the old mill sorted it — one drawer at a time.
Packed by hand · Posted Tuesday
Wrapped andon its way
Every bag leaves the mill in brown paper and twine. No plastic, no filler, no warehouse in between.
Reel 01 · Shot on the roastery floor
Watch itcome to life
Four minutes inside the mill — green beans in, roasted bags out, no edits and no voiceover.
Specimen no. 07 · Under glass
This month wepinned this one
One lot, catalogued the way a botanist would. Everything we know about it is written on the glass.
