Small-batch roastery · Burlington, Vermont

Coffee worth the climb.

Single-origin beans roasted in Burlington and sent to your door every month. Tell us how you brew, and we will keep the bag full.

Start your subscription Workshops & tastings

01Roasted in Burlington, Vermont
02Single-origin, whole bean
03Monthly subscription

1Pick your roast
2Roasted to order
3Shipped to you
4Brew at home

How the subscription runs — four steps, start to first cup.

Step one — The subscription

A fresh bag on the porch, every month.

Tell us how you brew and how fast a bag disappears in your kitchen. We match the roast and the rhythm to suit it, and keep it coming.

01

Match the pace

Tell us how you brew — filter, press, espresso — and how quickly you go through a bag. We set the roast and the delivery rhythm around your kitchen.
02

Roasted to order

Lots go into the drum in Burlington in small batches. Whole bean by default, ground to order if you would rather we do it for you.
03

Skip or swap

Heading away? Skip a month. Tired of the current lot? Swap the origin. The subscription bends to your schedule, not the other way round.

Start your subscription

Kraft bag of whole-bean coffee spilling onto a weathered porch table beside a ceramic mug — Packed and headed out — whole bean, small batch.

Step two — The coffee

Single origins, one lot at a time.

A rotating line of single-origin lots, roasted light enough to taste the place they grew. No blends hiding in the shadows — one lot at a time, and a cup that tastes like where it came from.

Whole roasted coffee beans in a wooden bowl beside a small-batch drum roaster — Fresh out of the drum — small-batch, roasted in Burlington.

In the bag

Whole bean: Left whole so it keeps its character in the cupboard. Ground to order if you would rather we do it.
Single origin: One lot at a time, rotating as new harvests land on the shelf.
Roasted in Vermont: Small batches, roasted and packed in Burlington.

Enamel mug of black coffee on a granite ledge above a forested mountain ridge at sunrise — A single origin, poured outdoors.

One lot.One cup.

Roast profiles follow the lot, not a marketing calendar. If a harvest tastes brighter or rounder than the last, that is the point — you are drinking the season, not a formula.

Whole bean Ground to order on request

Single origin Rotating lots, one at a time

Burlington made Roasted in small batches

Step three — The equipment

Brewing gear that earns its place.

Drippers, kettles, grinders and presses — equipment we use ourselves, chosen to work as well on the kitchen counter as they do on a picnic table.

Pour-over gear laid out on weathered barn wood with a gooseneck kettle mid-pour — Counter or campsite — the same kit comes along.

01
Pour-over & drippers
Cones and drippers for a clean, bright cup — steady on a counter, steady on a flat rock.
02
Grinders
Hand and electric, so you can grind fresh wherever you happen to wake up.
03
Kettles
Gooseneck and stove-top, for a pour that stays slow and even.
04
Presses & camp brewers
Simple, sturdy gear for the days when the only counter is a picnic table.

Ask about the kit

Step four — Learn the craft

Taste it with the people who roast it.

Some things are easier to taste than to read about. Join a workshop here in Burlington, or brew along from your own kitchen.

Candid moment at a coffee workshop as a barista pours milk into a cup — Behind the bar in Burlington.

In person · Burlington

Barista workshops

A session behind the bar: dialing in a grind, keeping the pour steady, steaming milk and tasting as you go. Bring your questions — and a willingness to drink a few cups.

Book a workshop →

From your kitchen

Virtual tastings

We send the coffee, you bring the kettle, and together we taste through the lot — aroma, body and the way the cup shifts as it cools. A good way to decide what goes in next month's bag.

Join a tasting →

The summit

Take your coffee to new heights.

Start a subscription, book a workshop, or come by and taste whatever is on the shelf this month. We are in Burlington, and the kettle is usually on.

Start your subscription Book a workshop