Eight years later, the roaster is bigger but the batches are still small on purpose. Here's how we got from there to here — and how to find us.
The short version of eight years, roast by roast.
Owner Priya Shah roasted her first batch on a 1kg sample roaster and sold bags to neighbors on a folding table.
A former bike repair shop became the roastery. The bar in front opened a year later, once the roaster was running daily.
Started buying Huila lots straight from Finca Los Robles, cutting out two layers of middlemen and paying growers more per pound.
Weekly and biweekly bean subscriptions now account for roughly half of what leaves the roastery each month.
We're a working roastery with a bar up front — you can watch batches roast most mornings.
| Monday | Closed |
| Tuesday – Friday | 7:00am – 4:00pm |
| Saturday | 8:00am – 3:00pm |
| Sunday | 8:00am – 1:00pm |