We roast about forty kilos a week on a ten-kilo drum, in a shed behind the old mill on Water Street. Everything is sold within ten days of roasting, because that is when it is worth drinking.
| Coffee | Origin | Notes |
|---|---|---|
| Mill House | Huila, Colombia | Cocoa, cooked plum, brown sugar |
| Water Street | Yirgacheffe, Ethiopia | Bergamot, apricot, black tea |
| Night Shift | Sumatra, Aceh | Cedar, dark chocolate, low acid |
| Sunday Filter | Huila, Colombia | Roasted lighter for pour-over |
Ten-kilo drum, gas fired, manual dampers. We log every roast by hand: charge temperature, first crack, drop time, weight loss. The logs go back to 2016 and they are the only reason the coffee is consistent.
If a bag tastes flat to you, bring it back. We will replace it and open another one from the same roast to see whether it is the coffee or the bag.