One drum, one day a week.
Everything we sell is roasted on a single 8 kg drum in Providence. Here is what happens between the burlap sack and your kitchen.
Everything we sell is roasted on a single 8 kg drum in Providence. Here is what happens between the burlap sack and your kitchen.
8 kg
per batch, small enough that we taste every single one
1
roast day a week, so nothing sits on a shelf
6
farms we buy from, plus one importer we know by name
24 h
from the cooling tray to the delivery truck
The weekly cycle
The whole roastery runs on one rhythm. Order by Wednesday midnight and your bag is on Thursday's drum.
Monday
New samples on the table. Each gets a 200 g test roast and a blind cupping. About a third don't make it.
Wednesday
Midnight is the cutoff. Every order in by then gets weighed into Thursday's batches.
Thursday
The drum runs from 7 am. Batches of 8 kg, logged curve by curve, tasted as they cool.
Friday
Beans rest overnight, get bagged in the morning, and are on the truck by 2 pm. Pickup runs 8 am to 2 pm.
Saturday
Tours at 10 am, cupping after. The ticket price comes off any bag you take home.
Green to bag
Four stops between the farm and the label. None of them are automated.
01 · Buying
We buy from six farms and one importer we know by name. Lots come in 30 kg boxes, small enough that every sack gets opened, smelled, and graded by hand.
Green coffee keeps for months. Roasted coffee doesn't. So beans stay green in the back room until the week you order them.
02 · Tasting
Before a coffee makes the list it goes through the Monday table: a small test roast, then a blind cupping. We score sweetness, acidity, and how it tastes once the cup cools down.
About a third of what we taste never makes it. That's the point.
03 · Roasting
The drum is hot by 7 am and runs most of the day. A batch takes 11 to 13 minutes, and every one is logged by hand so next Thursday can repeat this one exactly.
Out of the drum, beans hit the cooling tray and get stirred until they're cool enough to touch.
04 · Shipping
Fresh roasted coffee is full of CO2, so it rests overnight before bagging. Friday morning every bag gets weighed, sealed, and stamped with the roast date.
By 2 pm the week's work is on a truck. By the weekend it's in a kettle.
Every bag on the list was roasted this week and stamped with the date to prove it.