00:00Charge · Contract roasting, European Union
We buy green at origin in Colombia, Vietnam and beyond, roast it to your profile in the EU, and ship it out under your name. You keep the brand and the customer. We keep the drum turning and the log honest.
01:30Turning point
Most roasteries will sell you coffee. We sell you the part of the supply chain you do not want to own: the buying, the drum, and the paperwork that gets a pallet across a border.
Bring us a profile or develop one with our head roaster over three to five test roasts, cupped blind against your reference. Once it is signed off, we hold it: bean probe logged at 1 Hz on every batch, drop temperature inside ±1.5 °C.
We buy at origin and hold stock in an EU bonded warehouse, which is what stops your price and your supply moving underneath you halfway through the year. Full traceability down to the mill, with moisture and water activity on file for every lot.
Rested, packed in your material, labelled to EU spec with barcode and nutrition panel, and palletised from our EU warehouse. Two to four days to most of the continent. Our name appears on the invoice and nowhere else.
04:20Drying phase
Colombia is the backbone — it is where we buy deepest and know the most people. Vietnam covers the volume and the espresso base. Everything below is landed in the EU or contracted for the coming harvest.
| Origin | Altitude | Process | In the cup | Available |
|---|---|---|---|---|
| ColombiaHuila | 1,650–1,900 m | Washed | Panela, red apple, caramel | Year-round |
| ColombiaNariño | 1,800–2,100 m | Washed | Citrus, cane sugar, floral | Mar – Jul |
| ColombiaTolima | 1,500–1,800 m | Honey | Stone fruit, cocoa nib | Oct – Feb |
| VietnamĐắk Lắk · Robusta | 600–800 m | Natural | Dark cocoa, walnut, heavy body | Year-round |
| VietnamLâm Đồng · Arabica | 1,400–1,600 m | Washed | Toasted almond, brown sugar | Nov – Apr |
| BrazilCerrado Mineiro | 900–1,200 m | Pulped natural | Peanut, milk chocolate | Year-round |
| EthiopiaGuji | 1,900–2,200 m | Natural | Blueberry, jasmine, apricot | Jan – May |
Looking for something that is not here? We contract to order from Guatemala, Honduras, Peru and Rwanda. Tell us what you need.
08:15Maillard
A profile is not a colour or a marketing word. It is a documented path from charge to drop, and matching it batch after batch is the entire job. Here is what one of ours looks like, and what happens either side of it.
Each lot lands with its ICO mark, moisture and water activity recorded before it is allowed into the silo.
Every arrival goes through the 15 kg sample roaster and onto the cupping table before it goes near production.
Three to five test roasts, cupped blind against your reference until you sign one off as the standard.
60 kg drums, bean and exhaust probes logged at 1 Hz. Any batch outside tolerance does not ship.
12 to 72 hours of degassing depending on the profile, then into your bags with your labels and your barcode.
Palletised from our EU warehouse. Two to four days to most of Europe, blind-shipped if you are sending it straight to a customer.
09:40First crack
Buyers ask the same six questions on every first call. Here are the answers, so you can work out whether we fit before either of us spends an hour.
Start a conversation11:20Development
You own the recipe, the bag and the customer. We hold the green, the drum and the roast log. Scale from a 120 kg pilot to a weekly pallet without buying a roaster or hiring for it.
One house blend across every site, tasting the same in March as it did in November, because the green is contracted ahead and the profile does not drift.
Private label runs with barcode, nutrition panel and EU labelling handled on our side. Delivered on pallets to your DC, or blind-shipped to your accounts.
12:10Before drop
120 kg per SKU on a first run and 60 kg on repeats. Below that the cost of a profile changeover outweighs the coffee, and we would rather tell you that than quote you badly.
Yes. Toll roasting is charged per kilo and you keep title to the green throughout. We will need the lot documentation and a moisture reading on arrival before it enters the silo.
Never. We are a supplier, not a competitor. Your label, your barcode, your address on the pack. If you need it, we ship blind so your customer never sees us at all.
Tell us the profile you are chasing and we send three 250 g roasts free of charge, with the curve for each one. You pay shipping. Most people land on a direction by the second round.
You do. It is written into the supply agreement. If you leave, the curve leaves with you — we will hand over the logs in a format your next roaster can read.
Bean and exhaust probes logged at 1 Hz against the signed-off curve. Drop temperature inside ±1.5 °C, development time inside 15 seconds. Batches that fall outside tolerance are pulled, and you get the log with every delivery so you can check us.
50% on order for the first run, then 30 days net once we have a trading history. Green held on contract for you is invoiced as it is drawn down, not up front.
12:40Drop
The more you can say about volume, profile and timing, the more useful the first reply will be. We answer within one working day.