Roasting this Thursday
Roastedslow.
Pouredwithintent.
Eight single-origin coffees, roasted twelve kilos at a time in a sunlit glasshouse, rested two days and stamped by hand before they reach your door.
Roasted
Thu 10 Sep
- Yirgacheffe
- Huila
- Cerrado
- Antigua
- Nyeri
- Guji
- Nariño
- Kirinyaga
On the roaster now
This week's roasts
From farm to bag
How we source
Three steps, no shortcuts. It is slower and it costs more, and it is the only way we know how to do it.
Read our story
We visit the farm
Every coffee on this shelf comes from a producer we have sat down with. We cup at origin, agree on price before harvest, and pay above the Fairtrade minimum, always.
We roast in small batches
Twelve kilos at a time on a drum roaster we have named Beatrice. Slow ramps, long developments, and a cupping table where every batch is tasted before it ships.
We ship within 48 hours
Roasted on Mondays and Thursdays, rested for two days, then packed in a valve bag with the roast date stamped by hand. Coffee should reach you at its peak.
Kind words
Brewed in kitchens everywhere
“The Guji Honey changed how I think about coffee. Blueberry! Actual blueberry!”
“We switched our café to Terra Roast's Cerrado two years ago. Customers noticed within a week.”
“The brew calculator is genuinely the reason my V60 finally tastes good. Ratio math I never had to think about.”
“Hand-stamped roast dates. That is the kind of detail that tells you someone cares.”
Brew at home
Ratios done for you.
Pick a method, tell us how much coffee you have, and get water weights, grind size and timed steps. No spreadsheets, no guesswork.
Open the brew calculator
