No. 03 — Our Story
A 12 kg drum, a converted warehouse, and a dog named Espresso.
We opened in a corner of a warehouse on the south side of Asheville with one used Probat, a borrowed grinder, and forty pounds of green coffee from Honduras.
Six years later, the warehouse is still ours. The Probat is still there, although the burner has been rebuilt twice. We roast Tuesdays and Thursdays, ship Wednesdays and Fridays, and open the tasting room Friday through Sunday so anyone can come pull a pour-over and ask questions.
Maya runs the roasting and the green-buying. She visits farms in Central and South America every spring, picks the lots, and writes the contracts directly with producers wherever it's possible. Theo runs the front of house, wholesale accounts, and the events calendar. Espresso, the dog, sleeps on the counter.
We are not certified organic, on purpose. Most of the farmers we work with already grow without synthetics, and the certification money is better off in their hands than ours.
2019
Year one
12 kg
Probat drum
6
Origin trips
15
Wholesale partners
48
States we ship to
1
Counter dog