Our story
Two friends, one roaster, a great deal of coffee.
We started in a garage on Cloud Street with a secondhand 3-kilo roaster and a stubborn belief that a neighbourhood deserves better than burnt beans. A decade later we still roast every Tuesday and Thursday, still cup every batch by hand, and still throw out anything that doesn’t make us smile.
- Direct-trade relationships with twelve family farms
- Roasted in 12 kg batches, never more than six days before brewing
- Bakes made in-house each morning, gone by the afternoon
- Nasi goreng fired to order in the back kitchen, 11am until 3pm
10Years roasting
12Farm partners
100%Compostable cups
