We import our beans raw — still green from harvest in Yirgacheffe and Guji. Every bag is roasted the same day it's delivered. Never a week early. Never off a shelf.
Smallholders across Ethiopia's Yirgacheffe and Guji highlands hand-pick ripe cherry at peak season, at altitude.
Beans reach Bradford still green and unroasted, holding their full aromatic potential until the moment we need it.
Each morning's orders set that day's roast plan. We fire the drum for exactly what's needed — nothing more.
Bagged and out for delivery within hours of leaving the roaster, still carrying the warmth of the batch.
Every bag traces back to a named highland region — not a blend, not an anonymous co-op lot. We work directly with growers who still hand-sort cherry the way their grandparents did.
Raw beans arrive in their green state, the way nature intended them to travel: dormant, stable, and holding every note the terroir gave them, waiting for heat to wake them up.
Every design decision on the bag exists to protect and prove freshness, not just to look expensive.
Lets fresh-roasted CO₂ escape without letting oxygen in.
Hand-stamped the morning of roasting, in place of a printed date.
Keeps the bag airtight between the first cup and the last.
Order before 11am and your beans are roasted, bagged, and on their way to you that same afternoon.