Three days in Pitalito with Don Eliécer.
Walking the rows at Las Brumas, learning why the trees on the eastern slope ripen a full week behind the rest, and tasting fermentation experiments straight off the patio.
Read the entry →
Volume Eleven · No. 47
Roastery in the Willamette Valley, Oregon
Est. 2014
Coffee,
slowly.
The Weekly Rhythm
01 · Sunday
Roasted.
In small batches, by hand.
Fifteen pounds at a time. Maren pulls the first batch around six in the morning, when the valley is still grey and the drum needs a long, patient warmup. Each profile is dialed in for the bean, not the calendar.
02 · Monday
Shipped.
Whole bean, fully sealed.
Bags are filled, weighed, and sealed within twenty-four hours of the roast. Nothing sits. The post office is two miles down the road. Every box leaves the same afternoon, marked with the date the beans met the fire.
03 · Wednesday
Yours.
On your doorstep, still resting.
The beans arrive in the window where they're at their best — past the off-gassing, before the fade. Open the bag on Thursday morning. Grind only what you need. Brew it like you mean it.
No. 047
Lot 03 / 2024
Las Brumas
Huila, Colombia
1,720m
Washed
Caturra
This Week's Bean
A quiet cup
from Huila.
Grown by Don Eliécer Calderón on a four-hectare farm tucked into the eastern slopes above Pitalito. The mist comes up the valley most mornings — locals call it las brumas — and the cherries ripen slowly, taking on a depth you can taste.
We met Eliécer in February. We bought everything he had.
In the cup
Brown sugar, plum,
a finish of cocoa.
a finish of cocoa.
Best brewed
Pour-over, 1:16,
a touch under boiling.
a touch under boiling.
The Subscription
Three ways
to begin.
Pick a cadence. Skip a week whenever life asks you to. Pause for a season. We don't lock you in — the only rhythm that matters is the one that suits your kitchen.
— I.
The Quiet One
One bag · Monthly
$22/ month
12 oz, single-origin, whole bean
- One carefully chosen bean each month
- Tasting notes and farm letter included
- Shipping included, always
- Skip or pause anytime
— II.
The Pair
Two bags · Every two weeks
$38/ shipment
Two 12 oz bags, contrasting origins
- Two single origins, side by side
- One bright, one rich — for comparing
- Priority on rare micro-lots
- Shipping included, always
- Skip or pause anytime
— III.
The Table
Three bags · Monthly
$54/ month
Three 12 oz bags, a full lineup
- Three origins, curated as a set
- For households who finish a bag a week
- Early access to harvest releases
- Shipping included, always
- Skip or pause anytime
A Note from the Roastery
We started Slow Press because we couldn't find coffee that tasted like the farm it came from. So we built a small drum, drove to Colombia, and asked questions until the answers led somewhere honest. Every bag is still roasted by hand, by us. We hope you can taste it.
Maren & Theo Halvorsen
Roasters · Founders · Sunday-morning regulars
From the Journal
Notes from
the roastery.
Field reports, brew guides, and the occasional unhurried thought. We write when we have something to say — usually after the second cup.
The patient pour-over, and why it's worth the four minutes.
A simple recipe we've been pouring for ten years. No cones, no calipers, no fuss — just a kettle, a scale, and a willingness to watch water move through ground coffee.
Read the entry →Why we'll never grow past one drum.
An honest piece on the math of small. Why scaling up would mean losing the part of the work that makes it worth doing — and why we're choosing the slow road, on purpose.
Read the entry →Begin When You're Ready
Coffee on
Wednesday.
No commitment, no surprise charges, no plastic pods. Just a small bag of beans that someone in Oregon roasted with their own hands, three days before it reaches yours.
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