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Everything we roast

Six coffees, one hill.

Blends and single origins, roasted weekly and posted the same afternoon. Filter or espresso, there's a bag for both — and if you're unsure, ask us.

Showing 1–2 of 6

  • 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

    Light roast

    Mango, cocoa nib, brown sugar. A bright, syrupy filter coffee that still 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

    Medium roast

    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

    Medium-dark roast

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

    $17
  • A plain cream-coloured coffee bag standing upright on a pale seamless background, a light dusting of ground coffee beside it.

    Morning Fog

    Ethiopia, Guji

    Light roast

    Peach, jasmine, bergamot. Floral and a little wild — the one people describe as “like a cup of tea”.

    $21
  • A plain pale-sage coffee bag standing upright on a pale seamless background, a few roasted beans beside it.

    Field Work

    Rwanda, Nyamasheke

    Light roast

    Blackcurrant, sugar cane, black tea. Bright without being sharp, and very good cold.

    $20
  • A plain deep-navy coffee bag standing upright on a pale seamless background, a few roasted beans beside it.

    Night Shift Decaf

    Mexico, Chiapas

    Medium roast · Decaf

    Cocoa, malt, dried cherry. Sugarcane decaffeinated, so nothing about it tastes like a compromise.

    $18

Brew it right.

Most people brew coffee too fast and too hot. Start with a 1:16 ratio — one gram of coffee to sixteen of water — and adjust from there.

Go lighter and clearer for filter, heavier and shorter for espresso. If it tastes sour, grind finer or brew longer. If it tastes bitter, do the opposite. That is genuinely the whole method.

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

What grind am I looking at?

Four piles, left to right. Match the texture, not the label on the bag.

Four piles of ground coffee showing texture from whole beans down to a fine powder.

Whole beans

Buy this if you own a grinder. It stays freshest for about four weeks after roasting.

Coarse

French press, AeroPress, cold brew. Looks like sea salt.

Medium

Pour-over and most filter machines. Looks like caster sugar.

Fine

Espresso and moka pot. Looks like flour, and packs tight.

Brewed it wrong? Tell us.

Send us what you did and what it tasted like. We'll tell you what to change — it's the part of the job we enjoy most.

Ask a question

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Pick a bag, pick a rhythm. We roast on Monday and post it the same afternoon, so your coffee is never more than a fortnight off roast date. Pause or cancel whenever.

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Roasted beans spilling from a plain kraft bag onto a pale wooden table.