Certified organicSmall batch

Coffee that remembers the farm it came from.

Six single-origin lots, roasted every Tuesday in a 12-kilo drum on Foundry Street, and on your porch inside 72 hours. Every bag names the farm, the process, and what the grower was paid.

This week's roastTuesday, July 14 · six origins on the shelf

Shop this week's roast Read the brew guide

psst — the Guji is tasting like ripe peaches this year. Start there.

Kraft coffee bags stacked beside a small drum roaster

Roasted every TuesdayFree shipping over $40Certified organic since 2019Whole bean or ground to orderFarm-gate prices printed on every bagRoasted every TuesdayFree shipping over $40

Partner farms

72 hrs

Roaster to your door

100%

Certified organic lots

2019

Roasting Tuesdays since

The shelf · roasted July 14

Six beans, numbered in roast order.

We roast the lightest lots first while the drum is gentlest. Read down the list the way the morning went.

Ethiopia Guji, washed

OrganicLight roast

Ripe peach, jasmine, and a honeyed finish that lingers. Halo Beriti washing station, 2,100 m.

$21· 340g bag

Colombia Huila, honey process

OrganicSingle origin

Panela sweetness, red apple, cocoa nib. Finca La Esperanza — our sixth season together.

$19· 340g bag

Sumatra Kerinci, natural

OrganicMedium roast

Dark cherry, molasses, a cedar edge. Koperasi Alam Kerinci smallholders, sun-dried on raised beds.

$20· 340g bag

Guatemala Huehuetenango, washed

OrganicMedium roast

Toffee, orange zest, toasted almond. A crowd-pleaser from the Pérez family's high terraces.

$19· 340g bag

Loam blend, for espresso

OrganicEspresso

Bittersweet chocolate, fig, brown butter. Built to hold up in milk and sing straight.

$18· 340g bag

Slow Ember, decaf

OrganicDecaf

Graham cracker, raisin, soft baking spice. Sugarcane EA process in Colombia — decaf that tastes like coffee.

$18· 340g bag

every bag is stamped with its roast date and the farm-gate price we paid

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Brew guide

Four steps to a sweeter cup.

Our house pour-over recipe, printed on the back of every bag. No scale-side theatrics — just ratios that work.

Grind fresh

Weigh 22 g of whole bean and grind medium-fine — about the texture of coarse sea salt.

22 g · medium-fine

Bloom

Wet the grounds with 66 g of water just off the boil. Let them swell and sigh for 45 seconds.

66 g · 45 sec

Pour in three passes

Slow spirals from the center out, reaching 350 g total by the two-minute mark.

350 g · by 2:00

Draw down and taste

The bed should go flat around 3:15. Let the cup cool a minute — sweetness arrives as it settles.

Done ~3:15

we drink ours black first, always — you can't unlearn what the farm put in there

Coffee farmer inspecting ripe cherries on a hillside

Finca La Esperanza, Huila

Our farms

We can name every farm on this shelf.

Roast & Loam started in 2019 with one contract and a promise: buy from the same growers every year, pay above the C-price, and print what we paid on the bag. Fourteen farms later, the promise hasn't changed — only the shelf has grown.

We visit during harvest, cup at origin, and commit before the coffee ships. That's why the same names keep showing up on our labels, season after season.

Finca La Esperanza · Huila, Colombia6th season together
Halo Beriti washing station · Guji, Ethiopia4th season together
Koperasi Alam Kerinci · Sumatra, Indonesia3rd season together

— Mara & Deke, founders and first-shift roasters

The roast date isn't marketing. My bag arrived two days off the roaster and the bloom nearly climbed out of the dripper.

Priya NatarajanSubscriber since 2023 · Durham, NC

I followed the four-step guide exactly once and gave my pod machine to a neighbor I don't especially like.

Tom GarrityWeekly subscriber · Asheville, NC