Bend, Oregon Small-batch roastery

Dial in
your roast.

Small-batch coffee for wholesale, private label, and training. We log the curve on every batch, so the cup you approve is the cup you keep getting.

Book a tasting See wholesale

Bean temp °C Time — min

WholesaleStanding orders roasted to your schedule, cupped before you commit.

Private labelYour name on the bag, our profile behind it, packed at our bench.

SubscriptionsA fresh roast at your door, on the cadence you choose.

TrainingBarista sessions and equipment, dialled in on your bar.

WholesaleStanding orders & cupping Private labelYour bag, our profile SubscriptionsRoasted to order TrainingBaristas & equipment

Stage 02 · Drying

Wholesale beans, with a logged curve behind every batch.

Drying is where a roast is won or lost. We record the same curve for every batch we sell, so the coffee your baristas pull in February tastes like the coffee they pulled in October.

Drying phase · turning point to first crack

01Standing orders. Roasted to your schedule, not ours.
02Cupping first. Taste the lot before you commit to it.
03Wholesale pricing. Quoted per account, based on volume and cadence.
04Central Oregon. Roasted in Bend, packed for your bar.

Sacks of green coffee stacked in the roastery — Green coffee, staged for the next batch

Stage 03 · First crack

Roasted coffee beans spilling from the cooling tray into a metal bin — Beans out of the drum, into the cooling tray

First crack · the profile locks in

Your name on the bag. Our curve behind it.

Bring us a coffee you love, a direction, or just an idea. We develop the profile, roast it in small batches, and pack it under your label.

01
Taste
We cup through samples and agree on the cup you're after.
02
Profile
We build a roast curve that hits it, log it, and repeat it batch after batch.
03
Pack
Whole bean or ground, bagged and labelled for your shelves.
04
Repeat
Reorder against the same profile, so nothing drifts between lots.

Stage 04 · Development

Bags of freshly roasted coffee being labelled and packed on a wooden bench — Bagged, labelled, and out the door

Development · flavour built after first crack

A curve that keeps climbing.

Subscriptions are for the people who want the next roast, not the last one. Pick your coffee, your grind, and how often it lands.

01Rotating origins. We roast what's drinking best right now and send it out.
02Fixed favourites. Same coffee, same profile, every delivery.
03Grind to order. Whole bean, espresso, filter, or press.

Change your coffee, pause, or skip a delivery whenever you need to.

Stage 05 · Drop

Drop the guesswork.

Training and equipment, handled by the people who roast your coffee. We'll get your bar dialled in and show your team how to keep it there.

Barista training

01Espresso fundamentals
02Dialling in by taste
03Milk texture and pour
04Extraction troubleshooting

Equipment

Espresso machines
Grinders
Brewers
Accessories and spare parts

Drop · the last seconds before the bin

Barista tamping a shot at the espresso bar — Sourced, installed, and dialled in with a starting profile

Book a tasting

Every batch has a curve. Yours should be perfect.

Come to the Bend roastery, cup through the current lineup, and talk through what your account needs. We'll follow up with a profile and a quote.

Dial inyour roast.