14
Partner farms
In Kenya, Ethiopia, Colombia and Guatemala.
Roasted on Division Street since 2014
In every cup, you can taste Nyeri., Guji., Huila., the farm.
We buy single-farm lots from growers we visit every harvest, roast them in small batches in Portland, and ship them within two days of the drum.
14
Partner farms
48 h
From drum to door
12k
Subscribers brewing with us
Poured on counters we would happily sit at.
Drift Café
Kinfolk Table
Barista Weekly
The Morning Standard
Nook
Field Notes
A converted print shop on Division Street.
Half roastery, half cupping lab, with a bar up front where every new lot is poured before it goes on sale.
Habits we have kept since the first bag.
None of them scale well. That is the point.
The same fourteen farms, every harvest
We visit every grower in person and pay well above the commodity price for the lots we love.
Learn moreTwelve kilos at a time
Small batches, five days a week. Nothing sits in a silo.
A recipe in every bag
Grind, ratio, temperature and time, straight from the cupping lab.
Cupped and logged before a bag is sealed
Every batch gets a spoon, a score and a line in the roast log.
48 hours, drum to door
Roasted to order and stamped with the date it left the drum.
Four steps between the farm and your kitchen.
The same path for every lot, every harvest.
At origin
At origin
Sourced
We cup at the washing station and buy the same lots from the same 14 farms, harvest after harvest.
Division Street
Division Street
Roasted
Twelve-kilo batches, five days a week, each one cupped before it is bagged.
5–10 days
5–10 days
Rested
Fresh coffee rests until the gas settles and the sweetness comes forward.
Your kitchen
Your kitchen
Brewed
Every bag ships with a recipe dialled to that lot: dose, grind, water and time.
Slow numbers, steady hands.
We would rather grow a relationship with a farm than a warehouse.
120k
Bags roasted
Each one stamped with its roast date.
9
Harvests together
Same growers, same lots, year on year.
48 h
Drum to door
Roasted to order, shipped within two days.
A walk through the roastery.
The old press building on Division Street, room by room.
The green room
Sacks from every partner farm, stacked by harvest and logged by lot number.
The drum
One twelve-kilo roaster, running Monday to Friday. The first batch of the day warms it up and is never sold.
The cupping lab
Eight lots on the table every morning. Anything that tastes off does not ship.
The bar
Every new lot is poured here before it goes on sale, and you can taste it too.
The work behind the cup.
On the cupping table this week
Blackcurrant
Brown sugar
Hibiscus
Bergamot
Panela
Red apple
Jasmine
Cacao nib
Stone fruit
Honeysuckle
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.
Elías Ruiz
Home brewer
The roast date is never more than a week out. You can taste it in the first pour.
David Kim
Subscriber since 2019
From the brew journal.
What we are brewing, buying and learning this season.
A Chemex recipe for the Gatomboya
Blackcurrant and brown sugar, if you let it bloom properly. Our lab recipe, step by step.
Sep 18, 2026 · 5 min read
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.
Plan your visit
Free brew classes on the first Saturday of every month.