Origin
Direct sourcing
We buy from 14 farms we visit every harvest and pay well above C-market for the lots we love.
14 farms
Roasted in Portland since 2014
You can taste the farm in every cup.
We buy single-farm lots from growers we visit every harvest, roast them in small batches on Division Street, and ship them within days — because coffee this carefully grown deserves to arrive fresh.
Find your coffee
Free shipping on every order over $35.
14
Partner farms
5
Roast days a week
12k
Subscribers brewing with us
Poured at
On good counters and better reading lists.
Drift
Kinfolk Table
Barista Weekly
The Morning Standard
Nook
Field Notes
How we work
Sourcing you can trace, roasting you can taste.
Three habits we have kept since the first bag left the roastery in 2014.
Roastery
Small-batch roasting
Twelve-kilo batches, five days a week — every batch cupped and logged before it ships.
12 kg drum
At home
Brewed-for guides
Every lot ships with a recipe we dialled in the cupping lab — grind, ratio, temperature, time.
Every bag
The roastery
A converted print shop on Division Street.
We moved into the old press building in 2017 and never quite filled it — half roastery, half cupping lab, with a bar up front where every new lot gets poured before it goes on sale. Roast days are Monday to Friday; the smell usually reaches the sidewalk first.
Visit the roastery
Since 2014
Slow numbers, steady hands.
We would rather grow a farm relationship than a warehouse.
14
Partner farms
Across Kenya, Ethiopia, Colombia, and Guatemala.
120k
Bags roasted
Every one stamped with its roast date.
9
Years of harvests
Buying the same lots from the same growers.
From farm to bar
The work behind the cup.
Scenes from the washing stations, the drum, and the bar up front.
Bean to brew
Four steps between the farm and your kitchen.
The same path, every lot, every harvest.
1
At origin
Sourced
We cup at the washing station and buy the same lots from the same 14 farms, harvest after harvest.
2
Division Street
Roasted
Twelve-kilo batches on the Probat, five days a week — each one cupped before it is bagged.
3
5–10 days
Rested
Fresh roasts rest until the CO₂ settles and the sweetness comes forward. We hold bags, not standards.
4
Your kitchen
Brewed
Every bag ships with a guide dialled to that lot — dose, grind, water, and time.
The crew
Small team, long apprenticeships.
The three people who decide what Cascade tastes like.
What the regulars say.
Home brewers, café owners, and the neighbours downwind of roast day.
★
★
★
★
★
“We put Cascade on our bar three years ago and never looked back. Consistent, season after season.”
Marcus Bell
Owner, Drift Café
“The Gatomboya changed how I think about washed Kenyans. I brew it every Saturday, slowly.”
Elena Ruiz
Home brewer
“The roast date is never more than a week out. You can taste the difference in the first pour.”
David Kim
Subscriber since 2019
“Their brew guides turned my kitchen counter into a cupping lab. My V60 finally makes sense.”
Sofia Andersson
Home brewer
From the brew journal
Recipes, origin notes, and roast-day stories.
What we are brewing, buying, and learning this season.
A V60 recipe for the Gatomboya
Blackcurrant and brown sugar, if you let it bloom properly. Our lab recipe, step by step.
Jun 18, 2026 · 5 min read
Why we buy the same farms every year
Nine harvests with the same growers — what multi-year contracts change for a farm, and for the cup.
May 30, 2026 · 7 min read
Inside a roast day on Division Street
Six batches, one cupping table, and the log book that decides what ships. A morning at the drum.
May 9, 2026 · 6 min read
Good to know
Before you order.
The questions we answer most at the bar, in one place.
How fast do you ship?
Orders are roasted to order and leave the roastery within 48 hours. Shipping is free over $35 in the US; most bags arrive two to four days off roast.
When is the coffee at its best?
Give it five to ten days off roast to rest, then brew it within six weeks. Every bag is stamped with its roast date so you never have to guess.
Can you grind it for me?
Yes — pick a grind for your brewer at checkout. We will always nudge you toward whole bean though; it is the single biggest upgrade to your cup.
Can I pause my subscription?
Any time, in one click, no fees and no questions. Skip a delivery, change the roast, or switch the rhythm from your account page.
Do you supply cafés and offices?
We do. Our wholesale program includes training, dialled-in recipes, and gear support. Write to us and we will pour you through the current lots.
Open daily, 7–5
Come taste it at the roastery.
The bar on Division Street pours every lot we sell — come for a cupping, stay for a slow cup, and leave with a bag roasted this week.
Free brew classes on the first Saturday of every month.