The Ethiopia Yirgacheffe is the first bag that made me want to weigh my coffee properly. There is a roast date on every label, and it arrives the morning after it ships.
Our story
Our Story / About
A small roastery at the harbour. We buy green coffee in lots we can taste all the way through, roast it in batches we can stand behind, and put the roast date on every bag.
Sourcing, and the people behind it
We buy in small lots and go back to the same producers harvest after harvest. That means paying above the commodity price, agreeing it before the picking starts, and telling you on the label who grew what you are drinking.
Every lot is sample-roasted and cupped before it goes near a production batch. We roast to bring out what the farm already grew rather than to a house signature, keep each profile on record, and dial it in again when the next harvest lands.
Reviews
What people say about the coffee
Reviews from subscribers, wholesale partners and people who walked into the roastery.
We pour Harbor across all three of our cafes. The house espresso has not drifted in two years, the sourcing is honest, and the team actually answers the phone when a delivery is late.
Consistent across all three of our cafes
I came in for a bag and left with a brewing lesson at the counter. The pour-over guide on the site is what finally fixed my grind size — my mornings are unrecognisable.
I came in for a bag and left with a lesson
We switched our office to a biweekly subscription of the Huila Supremo and the coffee debate simply ended. Changing the delivery date takes about ten seconds.