Roastery & coffee bar
A twelve-kilo drum in the back of the shop. We roast once a week, in small lots, and tell you honestly what it tastes like rather than what sounds impressive.
Three at a time, no more. When a lot runs out it is gone until the next harvest, and we would rather say so than substitute something and hope.
What most people end up drinking. Forgiving, sweet, works in anything including a cafetiere you forgot about.
For filter, and honestly a bit much in milk. If you like tea you will probably like this more than you expect.
Taken further than we take anything else, because some people want that and pretending otherwise helps nobody.
Pause it, skip it, cancel it, all from a link in the email. No phone call, no retention offer, no three-month minimum.
One 250g bag, our pick or yours. The one most people settle on.
For households that get through it. Same bag, half the wait.
Whatever we are most pleased with that week. Cheapest way in and the most fun.
Illustrative figures on a demonstration site. On a real build the "on the shelf" list above and the subscription options here would come from one place, so changing a coffee changes both.
Tuesdays from about nine. The shop smells like burnt toast for two hours and then like coffee for the rest of the week. You are welcome to stand and watch, and there is usually something to taste that is not on the shelf yet.
If you have a cafe, a farm shop or an office and want beans wholesale, that conversation also happens on a Tuesday.
It is the one that suits the most people and the easiest to change your mind about. Swap it any time.