Wholesale coffee, kept simple.
Three roasts, a delivery rhythm that suits your week and terms that fit on one page. Everything an independent café needs from a roaster, and nothing it does not.
Cooling, Monday morning
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 we know inside out.
We keep the list short so every roast gets our full attention. Each one is cupped the morning after roasting, and the notes below are what we taste on our own bar.
Espresso
House espresso
Field Day
Milk chocolate, toasted hazelnut and a little red apple. Built to sit under milk without disappearing, and to stay round as a straight shot.
Origin
Brazil, Cerrado and Colombia, Huila
Process
Natural and washed
Roast
Medium, developed for milk
Best for
Espresso, flat whites, cortados
Bags
1 kg valve bags, or 250 g for your shelf
Filter
Seasonal filter
Long Light
Apricot, black tea and honey. A washed coffee from the new crop, roasted light so the fruit stays clear in a batch brewer.
Origin
Ethiopia, Sidama, changing with the season
Process
Washed
Roast
Light, for filter and batch brew
Best for
Batch brew, pour-over, a lighter espresso
Bags
1 kg valve bags, or 250 g for your shelf
Decaf
Decaf
Low Tide
Cocoa, molasses and orange peel. Decaffeinated with water only, roasted a touch darker so it holds its own in milk after lunch.
Origin
Colombia, Caldas
Process
Water decaffeinated
Roast
Medium-dark
Best for
Decaf espresso and evening service
Bags
1 kg valve bags, or 250 g for your shelf
How ordering works
An email, a weight and a day.
No portal to log into and no forms. You email the trade team, or reply to your standing order, and we roast it.
01
Before you start
Taste the box
Order a tasting box and pull the three roasts on your own machine. The box is credited if you open an account.
02
Day one
Open an account
One email with your café's name, delivery address and preferred roast day. That is the whole form.
03
Each week
Order by noon
Send the weights, or reply to your standing order, by noon the day before your roast.
04
Two days later
Delivered rested
Tracked courier to your door, packed the morning after roasting and ready to pull.
Delivery rhythm
Two roast days, one simple calendar.
Every café is on the Monday or the Thursday roast. Pick the one that lands best before your busiest days.
The Monday roast
Sunday, noon
Orders close
Monday
Roasted and cupped
Tuesday
Rested and packed
Wednesday
On your counter
The Thursday roast
Wednesday, noon
Orders close
Thursday
Roasted and cupped
Friday
Rested and packed
Monday
On your counter
Weekly
Every Monday or Thursday roast
For a busy counter
Fresh bags every week, sized to what you actually pour. Change the weight up to the cut-off.
- Best above 10 kg a week
- Rested and ready on arrival
- Pause any week by email
Fortnightly
Every other roast day
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 roast 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
The whole agreement, on one page.
These are the terms every account starts on. If something does not fit how your café works, write to us before you order and we will talk it through.
Minimum order
Five kilos per delivery, in any mix of roasts and bag sizes.
Prices
Per kilo, from the trade list sent with your tasting box, and held for three months at a time.
Payment
Invoice at thirty days once your account is open, or card when you order.
Delivery
Tracked courier. Free above ten kilos; a flat charge per box below that.
Cut-off
Noon the day before each roast: Sunday for Monday, Wednesday for Thursday.
Changes
Change weights or roasts by email up to the cut-off. Pause any week.
Commitment
No contract. Stop with a week's notice and settle the last invoice.
If it is not right
Tell us within a week of delivery and we replace the bag on the next roast.
Questions
What cafés ask before they switch.
Something we have not covered? The trade team answers email on weekdays, usually the same morning.
Is there a minimum order?
Five kilos per delivery, in any mix of roasts and bag sizes. Most cafés start fortnightly and adjust after the first month.
Do I have to sign a contract?
How fresh will the coffee be when it arrives?
Can you help us set up our grinder and recipes?
Do you supply machines or grinders?
Can we sell your coffee on our shelf?
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