Colombia · Huila
Finca La Brasa (fictional)
A hillside lot we have bought for three seasons running. Dense, sweet, endlessly forgiving in milk.
Stone fruit · panela · cocoa · Washed
The roastery
One drum,roasted with intent.
Everything we pour starts twelve feet from the counter, in a drum roaster that runs every Thursday. Here is where the beans come from and what we do to them.
Sourcing
Three origins we keep coming back to
We would rather know three farms well than fifty passingly. Each origin below is a standing relationship, bought season after season. Farm names are invented for this fictional demo.
Ethiopia · Sidama
Bensa smallholder co-op (fictional)
Sun-dried on raised beds by a co-op of family plots. The one that converts tea drinkers.
Blueberry · jasmine · honey · Natural
Guatemala · Huehuetenango
Cerro Ceniza (fictional)
High, cold, and slow to ripen, which is exactly why it cups so clean. Our batch-brew backbone.
Red apple · brown sugar · almond · Washed
From green to cup
How a batch earns the hopper
01Green intake
Sacks arrive, get logged, and rest in the cool room until moisture settles.
02Sample roast
Small test batches map the bean before we commit the drum to it.
03Cupping table
Every candidate cups blind against the current batch. Ties go to the incumbent.
04Production roast
Thursday. Twelve kilos at a time, logged curve by curve, cooled, rested, poured.
Roast profiles
The three house roasts
Profile figures below are illustrative, like everything on this demo, but the idea is real: publish what you do to the bean, and let the cup be accountable to it.
| Roast | Drop temp | Development | Tasting notes | Best for |
|---|---|---|---|---|
| Ember Light | 401°F | 17% | Florals, stone fruit, honey | Pour-over and batch brew |
| Copper | 415°F | 20% | Caramel, orange peel, cocoa | Espresso and milk drinks |
| Dark Hearth | 428°F | 23% | Molasses, toasted walnut, gentle smoke | Cold brew and the stovetop pot |
Profiles illustrative. Fictional demo roastery.
Wholesale
Pour our roast at your place
A short wholesale list keeps the roast fresh: a handful of cafes, two restaurants, and one bookshop with a very good corner. Weekly five-pound deliveries, dial-in help included, no long contracts.
Roasted to order
Your bags come off the same Thursday drum as ours, rested and dated.
Dial-in support
We help your bar find the recipe, then check in when the crop changes.
Come sit a while
Taste the difference a Thursday makes.
Book a Saturday cupping at the brew bar and taste all three roasts the way we do: blind, side by side, no wrong answers.
Reserve a tasting
See the full menu
Or just walk in. 24 Kilnhouse Avenue, Asheville, North Carolina 28801. Fictional demo; form responses are simulated.