Roasted to order
Your beans meet the drum the day you buy them, never weeks before. Every bag leaves the roastery still warm and dated by hand.
Small-batch roasters since 2016
Some things are better slow.
We roast single-origin beans in small batches the morning we ship them. No warehouse, no stale shelves, just coffee caught at the peak of its life and sent straight to your kitchen.
Roasted to order, shipped within 24 hours
Fig. 01 - the daily ritual
Why it tastes different
A slower kind of coffee company.
Most coffee is roasted in bulk, then waits months to reach you. We built Slow Press to remove the waiting. Here is what that changes in the cup.
One farm, named
Each lot carries its origin: the farm, the altitude, the person who picked it. You taste a place, not a nameless house blend.
Ground for your ritual
Whole bean, or ground to match your brewer, from paper pour-over to press to espresso. Tell us how you brew and we dial it in.
On the roaster now
This month we are pulling Cloud Forest.
A washed Colombian from the Huila hills, roasted medium to keep its fruit. It blooms slow and drinks like red plum folding into cocoa. Limited to what the harvest gave us: 340 bags, then it is gone.
Add to my kitchenCloud Forest, Lot 12
- Origin
- Huila, Colombia
- Producer
- Marisol Quintero
- Altitude
- 1,750 to 1,920 m
- Process
- Washed, 36 hr
- Roast
- Medium
- Cup notes
- Red plum, cocoa nib, brown sugar
- Brews best
- Pour-over, press
The long way round
Three steps, none of them rushed.
STEP 01
Source by hand
We buy small lots directly from growers we visit, paying above market for the pick that is worth roasting. If it will not cup clean, we pass.
STEP 02
Roast to order
Orders close at midnight. By morning the drum is warm, each profile dialled by taste, not a timer. Nothing roasts until someone is waiting for it.
STEP 03
Ship the same day
Beans rest a few hours to release gas, then go out in recyclable kraft with a one-way valve and the roast date stamped on the seam.
Never run out of good coffee.
Pick a bag size and a rhythm, weekly to monthly, and we roast fresh on your schedule. Skip, swap the origin, or pause any time. No lock-in, ever.
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From 16 dollars a bag. Free shipping over 40.
From the journal
Notes from the roastery.
The 4 minute pour-over, unhurried
A slow, forgiving recipe for the V60 that trades precision scales for patience. Bloom, wait, and let the bed do the work.
Read the guideWhy we roast the morning we ship
Coffee is at its best in the two weeks after roasting. Here is the small, stubborn logistics choice that lets us hit that window every time.
Read the story