01
The café
Thirty seats, a window seat, a dog corner and a counter. Espresso drinks on the house blend, a rotating single origin on filter, batch brew for people in a hurry, cardamom buns from eight and brunch until three.
Espresso £2.
The roastery
Six things under one roof.
A café at the front, a roaster in the window, a shelf of beans, a cupping table on Saturdays, a van on Thursdays and an oven at the back. Each is its own page; the coffee is the same throughout.
All six
02
Beans by the bag
Everything we roast, sold by the bag with the roast date on it: the house espresso at £9.50 for 250g, four single origins that change with the harvests, a decaf, and 1kg bags for people who get through it. Ground to your brewer on request.
House espresso £9.
03
The roasting
A 12kg drum roaster in the front window, run every Tuesday by Ffion, roasting about 1,200kg a month for the café, the shelf and thirty-eight wholesale accounts. Watch from the pavement or the window seat; the door is open.
Roasting days are Tuesdays, from eight until about two.
04
Cuppings and courses
A cupping every Saturday at ten, six coffees on the table, £15 with a bag to take home; a two-hour home brewing course for filter and cafetière; and a home espresso course for people who have bought a machine and are fighting it.
Saturday cupping £15 including a 250g bag.
05
Wholesale
The house espresso from £24 a kilo, single origins and decaf, delivered weekly in our own van within fifteen miles and by courier beyond, with barista training, machine advice and a grinder calibration visit included for every account.
House espresso from £24 a kilo on a weekly order, single origins from £28, decaf £26.
06
Brunch and buns
Cardamom and cinnamon buns from the oven at the back from eight, sourdough from the bakery on the next street with eggs, avocado or beans, a winter soup and a summer granola. Small, done well, finished by three.
Cardamom bun £3.
Where it comes from
Named farms, and what we paid.
Every bag lists the farm or the washing station, the region, the altitude, the process and the price we paid per kilo of green coffee, which is at least double the commodity price and usually more. Two of the six coffees come directly from farms Ffion has visited, in Huila and western Rwanda; the rest come through importers who tell us who grew it and show us the contract. If we cannot say where a coffee came from, we do not buy it.
- Farm, process and price paid on every label
- Two direct relationships, visited
- Green coffee rested and roasted within three months of landing
Come in, or have it delivered.
Open from half seven on weekdays, roasting in the window on Tuesdays, cupping on Saturdays at ten. Beans by the bag in the café or on a fortnightly subscription; wholesale from £24 a kilo with the price list online.