A note from the roastery

Coffee, slowly.
And on purpose.

We are a small family running a small roaster on the edge of a small Oregon town. We send beans the way we'd want to receive them — fresh, named, and never in a hurry.

Established Spring, 2019

Roastery McMinnville, OR

Batch size Twelve pounds

Roasted Sundays only

01 How it began

A kitchen,
a drum roaster,
a Sunday.

It started, as most quiet things do, by accident. A second-hand drum roaster in the corner of a kitchen. A bag of green beans from a friend who'd just come back from Huila. A Sunday afternoon with nothing pressing.

We roasted twelve pounds. Drank some, gave the rest to neighbors. By Wednesday the bags were empty and people were knocking. That became the rhythm — and it has not really changed since.

Six years later we have a small roastery and a slightly larger drum, but the cadence is the same. One day to roast. One day to rest and pack. One day to travel. By Wednesday, it's at your door. Still warm in the right kind of way.

We never wanted to be the biggest roaster in Oregon. We wanted to be the one you remember the name of.

— Mara & Jonah Whitfield, founders

02 The week, in three days

Three days from green bean to your kitchen counter.

— Sun.

Roast

The fire

Twelve pounds at a time. Single origin, named lots. Mara works the drum, Jonah cups the result. We roast only what's spoken for.

— Mon.

Rest

The pause

Beans degas overnight. Bags are filled by hand, sealed with a one-way valve, labeled with the roast date in pencil. Then to the post.

— Wed.

Arrive

The doorstep

Coffee on your doorstep at the moment it's at its best. Three days off the roaster. No warehouse. No middleman. No old beans pretending.

03 What's different

We name the farm. Not the country.

Every bag tells you the producer, the elevation, the variety, the picking week. If we don't know it, we don't sell it.

ii.

We roast less than people want.

Twelve-pound batches mean we sometimes sell out by Tuesday. We've made peace with that. Bigger drums make worse coffee.

iii.

We pay twice the C-market.

Direct-trade isn't a label here, it's a wire transfer. Our minimum is double the commodity rate, and we pay before the harvest, not after.

iv.

We don't blend away origin.

One farm, one lot, one bag. You get to taste a place — its altitude, its soil, the year it had. Not a house style designed to disappear.

Run by two of us. And occasionally a dog.

Mara handles the roast and the relationships with growers. Jonah handles the books and most of the hand-packing. Pepper, our retriever, supervises both.

We answer our own emails. We pack your bag. If something goes sideways, you're talking to one of us — not a ticket.

Mara Roaster

Jonah Everything else

If you've read this far

A bag arrives
on Wednesday.

No app. No tier. Just good coffee, named honestly, sent on a schedule that respects the bean. Pause anytime. Skip a week. We won't mind.

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Coffee, slowly. And on purpose.

A kitchen,a drum roaster,a Sunday.