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Small batch, big hill

Coffee with a sense of place.

We roast in small batches on Tūī Hill, sourcing directly from growers we know by name. Every bag tells you where it grew and who grew it.

Shop the coffees How we roast
A bright roastery on a hilltop at morning: a wooden counter with a small drum roaster, hessian sacks of green coffee and a pour-over under way, green hills through the window.

A roastery at the end of a quiet road.

Tūī Hill Roasters started with one small drum roaster and a stubborn idea: that a coffee should taste like the place it came from. Years on, that idea hasn't changed — only the number of farms we buy from.

Read our story

On the bench this week

Three bags we are roasting this week. The shelf changes every time we get a fresh arrival.

  • A plain kraft-paper coffee bag standing upright on a pale seamless background, a few roasted beans scattered at its base.

    Harbour Lights

    PNG, Eastern Highlands

    Mango, cocoa nib, brown sugar. A bright, syrupy filter coffee that holds its own in milk.

    $19
  • A plain matte-white coffee bag with a kraft-coloured top fold, standing upright with one roasted bean beside it.

    Tī Puke No. 2

    Colombia, Huila

    Red apple, toffee, orange zest. Round and forgiving — our most-reordered bag two years running.

    $18
  • A plain charcoal-grey coffee bag standing upright on a pale seamless background, a few roasted beans in front of it.

    Long Black Tui

    Brazil and PNG blend

    Chocolate, hazelnut, soft spice. Built for flat whites and long afternoons.

    $17

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A roaster at work in the roastery, a cooling tray full of fresh beans and roasted sacks stacked in morning light.

We're in it for the long run.

We buy whole seasons, not spot lots. That means we can pay properly, plan with growers, and stay on the same farm year after year — even when the weather doesn't cooperate.

See what we're working on

Not sure where to start?

Tell us how you brew and we'll point you at the right bag. It's a two-minute conversation, not a quiz.

Ask us anything

Find us

Three places pour our coffee. Hours, directions and what we have on site are all on the café page.

  • The roastery packing area: stacked hessian sacks of green coffee and plain kraft bags on a packing bench.

    Tūī Hill Roastery

    Ōtepoti · Fri–Sun, 9–3

    14 Tūī Hill Road

  • A barista pulling espresso on a polished machine while the morning rush blurs behind.

    Harbour Espresso

    Dunedin CBD · Mon–Fri, 7–3

    3 Kiwi Lane

  • A latte art workshop in a bright training room, a barista pouring while a small group watches.

    Kiln Lane Café

    Mosgiel · Daily, 7–4

    22 Kiln Lane

We compost every bag we sell.

Our bags break down in a home compost within 26 weeks. Send them back and we'll credit your next order — no forms, no fuss, just post us the empties.

Hands holding freshly picked red coffee cherries, with green terraced rows of the farm behind.

From the journal

A gooseneck kettle pouring a thin stream into a ceramic cone, mid-brew on a wooden bench.

How to dial in a V60 in winter

Brewing · 6 min read
Four piles of ground coffee showing texture from whole beans down to a fine powder.

What “light roast” actually means

Roasting · 4 min read