From the farm we know by name
to the cup in your hands.
Average time from farm to cup: 9 days. Average batch size: 11kg. Number of roasters: one.
Eight steps. No shortcuts.
Farmer relationships
We visit every partner farm at least once a year. Marcus handles sourcing; Elena manages communication year-round. Every lot we carry is from someone we have shaken hands with.
Hand selection at origin
Our partners hand-sort cherries before processing. We specify our quality requirements at the start of each season and pay a premium for the labour that meets them.
Green bean arrival
Beans arrive at our Savannah warehouse in grain-pro lined jute sacks. Every shipment is logged with arrival date, weight, and moisture content.
48-hour rest and QC
Green beans rest for 48 hours after arrival before we touch them. We sample-roast every new lot before committing to a profile. Elena cups everything blind.
Small-batch drum roast
Marcus roasts on a 15kg drum. Maximum batch size never exceeds this — there is no second roaster, no production staff. If Marcus is not at the drum, nothing is being roasted.
Immediate cupping
Every production roast is cupped the same day. If a batch is not right, it does not go out. This has happened four times. We do not talk about it.
Packed same day
Orders are bagged, sealed, and labelled within hours of the roast completing. We use one-way valve bags designed for immediate packing of fresh-roasted coffee.
To your door
Wholesale orders are delivered personally within Savannah city limits. Everything else ships via USPS Priority. Average farm-to-cup time: nine days.
The warehouse on Whitaker Street
Walk in off the street, watch us roast, and drink something exceptional. We don't do drive-throughs. We do conversation.
Private tastings and roast sessions are available by appointment. Groups up to eight. Ninety minutes. You'll leave knowing more about coffee than you did, and you'll have tasted things that aren't for sale anywhere else.
Book a Private Tasting →247 Whitaker St
Savannah, GA 31401
Saturday & Sunday
8am – 2pm
First Saturday of the month
10am sharp
By appointment
Groups up to 8
Why Savannah?
People ask sometimes why two people who could have opened a roastery anywhere chose Savannah. The answer is that Savannah chose us first. Elena grew up forty minutes away in Rincon. Marcus spent two years here before moving to the sourcing world and never fully left. When it came time to build something, there was nowhere else to consider.
Savannah is a slow city. It has a pace that resists being rushed, a texture of old brick and Spanish moss and heat that makes you want to sit with something rather than consume it standing up. That is exactly the kind of place to roast coffee. Not the fast, convenience-store version. The kind you make time for.