Small-batch roastery · Foundry Row
We roast six kilos at a time, rest every batch at least forty-eight hours, and cup each one before it touches the grinder. It's a slow way to run a coffee company. It's also the only way we know how.
6 kg batch size
48 hr minimum rest
5 origins on the shelf
Since 2019 on Foundry Row
The shelf
Every bag is stamped with its roast date, origin lot, and the batch number in our log. If a coffee stops tasting like the notes on the label, it comes off the shelf — no exceptions, no sales bin.
Huila, ColombiaWashed1,750 m
Black cherry, panela, cacao nib
Our year-round Colombian, sourced from a twelve-farm cooperative outside Pitalito. Roasted a shade past medium so the sugars caramelize without flattening the fruit. The one we reach for at 6 a.m.
Guji, EthiopiaNatural2,100 m
Blueberry, bergamot, honeysuckle
A natural-process lot dried on raised beds for twenty-one days. We keep the roast light and short — this one is all about the fruit, and it makes a pour over that smells like jam on toast.
Seasonal blendWashed + naturalEspresso roast
Bittersweet chocolate, dried fig, orange oil
The blend on our bar, rebuilt every season around what's landing. Currently two-thirds Brazil Sul de Minas, one-third Ethiopia Sidama. Forgiving in a home machine, syrupy through milk.
Kerinci, SumatraWet-hulled1,400 m
Cedar, black tea, brown butter
Wet-hulled the traditional way and roasted the darkest of anything we make — deliberately, not apologetically. Heavy body, almost no acidity, extraordinary with cream at midnight.
Tolima, ColombiaSugarcane E.A. decaf1,600 m
Milk chocolate, raisin, graham
Decaffeinated with sugarcane-derived ethyl acetate, which keeps the sweetness intact. We cup it blind against the caffeinated shelf every month; it holds its own or it goes.
All bags ship within 24 hours of roasting, or take one home from the shelf — ground to order for your brewer if you ask.
The roast week
The same five-day rhythm since we fired the roaster in 2019. Buy on the right day and your beans hit peak flavor exactly when you open the bag.
Monday
Incoming lots weighed, moisture-checked, and logged. Sample roasts for anything new.
Tuesday
The big day — every retail and subscription batch, six kilos at a time, logged curve by curve.
Wednesday
Beans de-gas in sealed bins. Nothing ships, nothing gets bagged. Patience is an ingredient.
Thursday
Every Tuesday batch cupped blind against the reference. Espresso re-dialed for the bar.
Friday
Subscriptions and wholesale leave the dock by noon. Most doorsteps see them Saturday.
The café
Two grinders on espresso, one single origin on filter, and a pastry case we don't bake ourselves — Sunrise Bakery does it better than we ever could, so we let them.
Visit
Between the bookshop and the bike co-op, under the old foundry sign. The roaster runs Tuesdays — come smell it work.
Mon – Fri6:30a – 4:00p Sat – Sun7:00a – 5:00p Roast dayTue, doors open
77 Foundry Row
Between the bookshop and the bike co-op. Racks out front, the #14 bus stops at the corner, and the lot behind the foundry is free after 9 a.m.
First Thursday of every month, 10 a.m., free. Taste the whole shelf side by side, argue with us about process, leave with opinions. No sign-up — just show up.
Wholesale
We supply cafés, restaurants, and offices within thirty miles — a small radius on purpose, because an account we can't visit is an account we can't support. Start with a sample box: three coffees, roast dates stamped, no pitch deck.
Ask for a sample box at the counter