Now roasting
Ethiopia Yirgacheffe
Jasmine, Bergamot, White peach
Our Beans
Every coffee we roast is a single origin, traceable to the region it was grown in. Each one gets its own roast profile, built to bring out what makes it taste of home.
Yirgacheffe, Gedeo Zone
Delicate and floral, with the tea-like body Yirgacheffe is famous for. We roast it light to keep every bit of that brightness.
Huila, San Agustín
Sweet, round and endlessly drinkable. Grown on steep volcanic slopes and roasted to a gentle medium for caramel sweetness from morning filter to afternoon flat white.
Gayo, Aceh Highlands
Deep and syrupy, with low acidity and a long cocoa finish. Our house espresso, and the one to reach for when there is milk involved.
Every origin is sold by the bag at our roastery bar. Plan your visit
“Coffee is a farm product first. Our job is to stay out of its way.”
About the Craft
Roast & Co. started the way most good things do: with too much coffee and a little stubbornness. We believed great coffee should taste of the place it was grown, not of the roaster, so we built a roastery around that idea.
We still roast in small batches, by sight, sound and smell as much as by the numbers. Every origin gets its own profile, every batch rests before it is cupped, and nothing goes into a bag until it tastes the way the farm intended.
Lots chosen on the cupping table, from growers and importers we know by name and return to season after season.
Small batches on a cast-iron drum roaster, with a profile built for each origin instead of one dark roast for everything.
Beans rest for two days so the flavors settle, then every batch is tasted before it is bagged and on the shelf.