Roasted to order for your counter.
Taste three roasts on your own machine, then set a delivery rhythm that suits your week.
- Order by noon
- Roasted next morning
- With you two days later
Monday roast
Field Day and Long Light
Orders close
Sunday at noon
Thursday roast
Field Day and Low Tide
Orders close
Wednesday at noon
On the bench
Autumn guest lot, small runs
Courier
Two working days, tracked
The roasts
Three coffees, roasted every week.
One for the espresso machine, one for the batch brewer, one for the evening crowd. Each is cupped the morning after it is roasted, before it leaves.
Espresso
Field Day
Milk chocolate, toasted hazelnut and a little red apple. Sweet in milk, round on its own.
Filter
Long Light
Apricot, black tea and honey. Bright enough to be interesting, gentle enough for a full batch brewer.
Decaf
Low Tide
Cocoa, molasses and orange peel. A decaf people order on purpose, decaffeinated with water.
A guest lot joins the list each season, in small batches.
In every box
3 × 250 g
Field Day, Long Light and Low Tide, dated on the bag.
The tasting box
Judge us on your own bar, not on our word.
Before you commit to anything, we send the three roasts as they would arrive on a normal delivery: rested, sealed and labelled with the roast date.
01
Three 250 g bags
Whole bean, roasted in the same week it ships.
02
Recipe cards
Our starting recipes for espresso and filter: dose, yield and time.
03
A call with the roaster
Twenty minutes to talk through what you tasted and what you pour.
04
Credit on your first order
Open an account and the box comes off your first invoice.
How it works
From first sip to a standing order in three weeks.
No contracts and no forms to fill in. Most cafés are on a regular rhythm by their third delivery.
01
Week one
Taste the three roasts
A box of three 250 g bags arrives within two working days. Pull them on your own machine, with your own milk.
02
Week two
Dial in with us
We visit or call while you set the grind. Together we settle on a house recipe and a weekly weight.
03
Week three
Set your rhythm
Pick weekly, fortnightly or monthly. Change the weights by email up to the Friday before a roast.
Thursday batch, leaving the drum
Roasted to order
We roast what you ordered. Nothing waits on a shelf.
Orders close at noon the day before a roast. We weigh out green coffee for each café, roast it in small batches and let it rest overnight before it is packed.
Day before, noon
Orders close. We weigh the green coffee for every café on the list.
Roast day
Small batches from first light, each one logged and cupped.
The morning after
Rested beans go into one kilo bags, dated by hand.
Within two days
Your courier delivery arrives, ready to pull.
Delivery rhythm
A rhythm that matches your week.
Pick how often the courier comes. You can change it, or pause a week, with a single email.
Weekly
Roasted Monday, with you Wednesday
For a busy counter
Fresh bags every week, sized to what you actually pour. Change the weight up to the Friday before.
- Best above 10 kg a week
- Rested and ready on arrival
- Pause any week by email
Fortnightly
Roasted Thursday, with you Monday
For a steady neighbourhood café
Two weeks of coffee in one delivery, rested so the last bag pulls as well as the first.
- Best from 5 to 10 kg a week
- Fewer boxes to break down
- Swap roasts between deliveries
Monthly
First Monday of the month
For a kitchen or a quiet bar
One larger delivery for places that pour less, with storage advice so the fourth week still tastes right.
- Best below 5 kg a week
- Valve bags for longer keeping
- Add a top-up any Thursday
Trade terms
Simple terms, written down.
Everything is on one page and nothing is hidden in a contract. If something here does not fit your café, tell us and we will talk it through.
Minimum order
Five kilos per delivery, in any mix of roasts.
Payment
Invoice at thirty days, or card when you order.
Delivery
Free above ten kilos; a flat courier charge below.
Commitment
None. Pause or stop with a week's notice.
Support
Dial-in visits and barista training on request.
Beyond the bag
More than a delivery of beans.
A roaster is only as good as the cup that reaches your customer, so the help is part of the account.
On your bar
Dial-in visits
When a new roast lands, we come and set the grind with you on your own machine, then leave the recipe taped by the grinder.
On the machine
Espresso training
Half-day sessions for new staff on dosing, tamping and reading a shot, held at your café before service.
On the menu
Filter and batch brew
Recipes for batch brewers and pour-over bars, written for the water and the equipment you already have.
“We would rather roast twice a week for forty cafés than once a month for four hundred. Small batches are how we stay honest about freshness.”
The roasting team at Drumlin
The tasting box
Taste three roasts on your own machine.
Three 250 g bags, recipe cards for espresso and filter, and a call with the roaster to talk through what you tasted. If you set up an account, the box is taken off your first invoice.
- Roasted Monday or Thursday
- Rested one night
- Credited to your first order