Small-batch roastery & café · Est. 2016
We buy green in tiny lots, roast on a cast-iron drum twice a week, and rest every bean before it hits the bag. Single-origin, nothing hidden.
ROASTED Tue & FriORIGINS 12 a yearBATCH 12kg drumFOUND AT 40 Kiln St.
Our story
In 2016 we bought a seized-up 12-kilo drum roaster off a closing bakery, dragged it into a garage on Kiln Street, and spent a winter rebuilding it bolt by bolt. The first batches were smoky, uneven, honestly a little rough — but somewhere in there was a cup worth chasing.
So we kept chasing it. We stopped buying blends off a pallet and started buying green coffee in tiny lots — a few bags at a time, from importers who could tell us the farm, the altitude, the week it was picked. We learned to read a roast by ear, by smell, by the crackle of first crack, and to write down every number so the next batch could be better than the last.
The garage became a storefront. The storefront grew a little café up front, where the espresso machine hisses and the pastry case fills each morning. But the roaster out back is still the same rebuilt drum, still run by the same two hands that fixed it, still turning out twelve kilos at a time.
We roast light enough to taste where a coffee is from, and we print the roast log right on the bag — origin, altitude, roast date, the works. No secrets, no marketing fog. Just good beans, honestly made.
“If it’s on our shelf, we’d drink it black.”ROASTERY 40 Kiln Street · Old Mill District
ROASTERS Marta Vidal & Theo Okafor
SINCE 2016 · still on the same drum
How we roast
Every bag you buy walked this exact line. Four stages, logged by hand, the same way each week — here’s the whole journey with the numbers we actually roast to.
STAGE 01
We cup samples before we commit, and buy only what earns a place on the shelf — a few bags at a time.
LOTS 3–15 bags
ORIGINS 12 per year
TRACE farm & altitude known
STAGE 02
Twelve kilos on the cast-iron drum, roasted by ear and by log. First crack is where the flavor gets decided.
CHARGE 196°C
FIRST CRACK 9:15
DROP 11:40 avg
STAGE 03
Fresh off the drum, coffee is still off-gassing CO₂. We let it settle so the cup actually opens up.
REST 5–7 days
STORE sealed, dark
BAGGED at day 5
STAGE 04
Ground to order or whole bean, with the roast date stamped on. Best in the two weeks after.
SHIPS within 48h
PEAK days 5–21
GRIND to your kit
On the shelf now
Single-origin, rotating with the harvest. Every bag carries its own roast log.
Tasting notes
Tasting notes
Tasting notes
Tasting notes
Wholesale & stockists
We wholesale to cafés, restaurants, and offices who want fresh single-origin and a roaster who picks up the phone. Standing weekly orders, barista training, and dialed-in recipes for your kit.
Also found around town
Visit the café
Espresso, batch brew, and whatever came out of the oven this morning. Grab a bag on your way out — we’ll grind it for your kit at the counter.
Mon–Fri 7am – 4pm
Saturday 8am – 5pm · open roast
Sunday 8am – 2pm
