Two people, one drum, three coffees
We started by buying coffee that arrived four months after it was roasted, and getting annoyed about it. Then we bought a drum, and it turned into a roastery.
It started with a bag that had no roast date
A bag bought in a supermarket carried a best before date eighteen months out and no roast date at all. That is not an oversight, it is the whole business model: coffee that is months old tastes of nothing in particular, and nothing in particular keeps. We bought a twelve kilo drum, asked three importers what a single lot costs, and started roasting on Tuesdays. Kope is that decision, repeated every week since.
Three rules we keep
The roast date is on the bag
Printed, not stamped on the seal where it rubs off. A bag with only a best before date is telling you it does not want you to know.
We buy one lot, and we finish it
No blend that has to taste the same in March and in October. When a lot runs out it leaves the shelf, and the next one is a different coffee with a different label.
Nothing here is filling a shelf
No branded tote, no subscription box, no ninth product invented to round out a shelf. Five pieces of gear, and they are the ones we use at the bench.
Where we are
3 origins on the shelf at a time, 12 kg per batch, roasted on Tuesdays, 96% of orders shipped within 48 hours.
That is the whole shelf
Three coffees and five pieces of gear, and a person at the other end of the address if one of them disappoints you.