Light roast
First Light
Guji, Ethiopia · 2,000 m · washed heirloom
- Bergamot
- White peach
- Jasmine tea
Acidity
Body
Sweetness
Best as pour-over$22 / 12 oz
Small-batch roastery · Hudson, New York
Slow-roasted in small batches, never rushed.
We roast 15 kilos at a time on a restored 1974 Probat drum, then ship within 48 hours, so your first cup is still blooming.
15 kglargest batch we roast
48 hfrom drum to doorstep
3farms, visited every year
Our three beans
Three coffees. One idea each.
We keep the menu short so every bag can be perfect. Each is bought directly from a single farm or cooperative and roasted to one profile we refuse to tinker with.
Medium roast
Ember Hour
Huila, Colombia · 1,750 m · washed caturra
- Red apple
- Panela
- Cocoa nib
Acidity
Body
Sweetness
Our everyday cup$19 / 12 oz
Dark roast
Oak & Smoke
Lake Toba, Sumatra · 1,400 m · wet-hulled
- Dark chocolate
- Toasted walnut
- Molasses
Acidity
Body
Sweetness
Made for milk & moka pots$18 / 12 oz
Monthly subscription
Fresh coffee, on your calendar.
Solo
One 12 oz bag, every month.
$18 / month
- Pick any bean, or let us choose by the season
- Whole bean, or ground for your brewer
- Roasted the week it ships
- Skip, swap or pause in two clicks
Duo
Two bags, two moods.
$34 / month
- Any two beans — mix light with dark
- Free shipping anywhere in the US
- A handwritten tasting card from our roaster
- 10% off extra bags in the shop
Cellar
Four bags plus a rare lot.
$64 / month
- Four 12 oz bags in any combination
- A micro-lot we roast only 40 bags of
- Free shipping and priority roast days
- Seasonal invitation to a roastery tasting
Billed monthly. Cancel any time before the 25th for the next shipment.
How we roast
Eleven and a half minutes, watched like a hawk.
Every batch follows the same four stages on our drum roaster, Marguerite. This is the curve for Ember Hour: bean temperature plotted against time.
- 0:00 – 4:15
Charge & dry
Green beans drop into a 200°C drum. We hold gas low and airflow high so moisture leaves evenly and the cores don't scorch.
Dry end at 150°C - 4:15 – 9:20
Maillard browning
Sugars and amino acids begin to caramelise and the beans turn from yellow to cinnamon. We ease the heat to steer sweetness, not smoke.
Climb of 8°C per minute - 9:20 – 11:30
First crack & development
The beans audibly pop and open up. We let them develop for roughly 18 to 20 percent of total time, then drop at the exact moment.
Dropped at 205°C - 11:30 – day 5
Cool & rest
Air-cooled in under four minutes, bagged with one-way valves, then rested five days while CO₂ releases. Only then do we ship.
Cupped before every release