Coffee with a
little smoke in it.
We roast four coffees and nothing else. Each one is sourced by hand, roasted the morning it ships, and meant to be a little more interesting than your last cup.
Most roasters chase a catalog of forty coffees. We’d rather know four of them by heart — where they grew, who picked them, and exactly how dark to take the roast before they lose what makes them worth drinking.
Four roasts, on rotation.
Ground to order or whole bean. Each bag is 340g and dated on the bottom seam.
Cinder House
Our everyday cup — round, forgiving, and built for the second pour.
Saltwick
A bright, perfumed natural that tastes like a fruit basket left in the sun.
Low Tide
Honey-processed and slow-roasted for the people who take it black.
Glass Harbor
Volcanic-soil balance — chocolate, citrus, and a clean almond snap.
From the harbor to your kitchen in three steps.
Sourced thin
We buy from six farms we have actually visited. No blends of unknown lots, no commodity backstop.
Roasted to order
Our 12kg drum runs five mornings a week. Whatever you order today was green coffee yesterday.
Rested, then shipped
Beans settle for a day to let the gas off, then go out the door. You brew it at its peak, not ours.