A jute sack open at the neck, filled to the brim with dark roasted coffee beans
The shelf · roasted every Thursday
Everything we sell comes off three lots on the floor plus one decaf bought already processed. Short shelf, changed often — if we cannot get the farm price published, we do not take the lot.
Fictional concept · 35.59 °N — 82.55 °W · Asheville, NC
1,500 — 2,050 m · picked by hand
Every sack that comes through the roll-up door carries one farm, one lot, one harvest. We buy through two importers who publish what the farmer was actually paid, and we print that number on the back of the bag. If we can’t get it, we don’t take the lot — which is why the shelf is short and changes.
6 farms$3.65 avg FOB / lb1,500–2,050 m
2,050m · the top of the ledger
Three lots on the floor this week, and what each of them becomes once it has been through the drum.
Picking pass three, November. The floral one.
Becomes First Light
Two thirds of everything we roast starts here.
Becomes Ember
Heavy, resinous, and the one that survives milk.
Becomes Oak & Ash
Updated after every landing · 12 AugTwo importers, both publish the farm price
Last Call is the exception: its green arrives already decaffeinated from El Rosal, in Nariño, so it is bought by the pallet from the processor rather than by the sack from the farm. We print that on the bag too.
196–212°C at the drop
Prices are for 12 oz whole bean, roasted on Thursday. Ground to order at no charge — tell us the brewer. Five pounds and up, ask about wholesale.
Light roast
Bishan Dimo · Guji · washed
196 °C·10:42
Roast level 1 out of 5apricot · jasmine · raw honey
Dropped early, before the sugars darken. Bright and floral — the only impatient thing in the building. Best as filter; it goes thin under espresso pressure.
Medium roast· the house
Finca La Sonora · Huila · washed
204 °C·11:58
Roast level 3 out of 5caramel · orange peel · cacao
The house profile and two thirds of everything we roast. Sweetness built slowly through the middle of the curve, finished clean. Works in anything, including the machine your aunt gave you.
Dark roast
Koerintji group · Kerinci · wet-hulled
212 °C·13:21
Roast level 5 out of 5molasses · cedar · woodsmoke
Taken to the edge and held there for forty seconds. Heavy, resinous and unapologetic — the one that stands up to milk and to a cold morning.
Decaf · medium
El Rosal · Nariño · sugarcane EA
203 °C·11:20
Roast level 3 out of 5plum · cocoa nib · brown sugar
Decaf that doesn’t taste like it gave up. Sugarcane process, roasted on the same curve as Ember so the 9pm cup tastes like the 9am one.
Roasted ThursdayShipped Friday · flat $6Pickup from 8:00, still warm
00$ · what a grind costs
Beans keep; grounds do not. Whole bean is the default and it is what we would take home. But a bag ground wrong is a bag wasted, so if you are not grinding it yourself, name the brewer — or the machine, by make — and we will set the burrs to it on the day it is bagged.
Five pounds and up is wholesale: tell us the machine, the water and roughly how many cups a day, and we will send samples of two profiles rather than a price list.
Whole roasted beans filling a white ceramic jar against a plaster wall
Thursday roast · Friday post
A standing order is the same four coffees, roasted the morning they are sent. Swap, skip or stop it up to Tuesday night — from the email, in one tap.
