Batch 214 / Guji, Ethiopia / dropped at 11:42
Roasted to the second.
We roast in small batches on a 15 kg drum and log every curve. When a coffee tastes its best at 11 minutes 42 seconds, that is when it leaves the drum. Not a moment later.
On the shelf this week
Three coffees, each roasted the way it wants to taste.
We buy directly from the farms below and roast every Tuesday and Friday. Bags ship within 48 hours of roasting.
La Esperanza, Colombia
Red apple, panela and a clean cocoa finish.
- Region
- Huila
- Altitude
- 1,850 m
Hambela Estate, Ethiopia
Blueberry, jasmine and bergamot.
- Region
- Guji
- Altitude
- 2,100 m
Sítio Bom Jesus, Brazil
Hazelnut, milk chocolate and dried fig.
- Region
- Cerrado Mineiro
- Altitude
- 1,150 m
How a batch is roasted
Eleven minutes, forty-two seconds.
Every coffee gets its own profile. Here is what happens inside the drum, minute by minute.
- 0:00
Charge
Green beans drop into a drum preheated to 205 °C. Their temperature falls fast as the cold beans soak up heat.
- 1:28 to 4:50
Drying
Moisture leaves the bean and the color turns from green to straw yellow. The air smells like fresh bread.
- 4:50 to 9:31
Browning
Sugars and amino acids react and build sweetness and body. We lower the gas here so the flavor develops evenly.
- 9:31 to 11:42
First crack
The beans pop like popcorn. From here, every ten seconds changes the cup, so we taste-test and drop on the mark.
- +48 hours
Rest and cup
The coffee rests for two days, then we cup it blind. If it misses the profile, it does not ship.
Roastery and café
Watch a roast on Saturday mornings.
Grab a pour-over at the bar and stand by the drum. We will tell you what is roasting and why.
14 Kiln Street, Portland, OR
- Mon to Fri
- 7:00 to 16:00
- Saturday
- 8:00 to 15:00, live roasting 9 to 11
- Sunday
- Closed
Subscription
Fresh beans at your door every other Thursday.
Pick a roast style and a bag size. We choose the coffee, roast it on Tuesday and ship it the same week.
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