Roastery · Budapest
Light roasts, loud origin.
We roast on Tuesdays, ship on Wednesdays, and buy the same six lots all year so the flavour stays honest.
- Founded
- 2021
- Roast days
- Tuesdays
- Lots
- 6 origins
- Bag size
- 250 g / 1 kg
Why we buy whole harvests
Sourcing
One farm, one season, one flavour profile.
Most roasters buy a bag or two from a lot and move on. We buy the harvest: one farm, one season, and we live with it for a year. It means our espresso in July is the same coffee as in January — and it means the farmer knows what to expect.
Roasting is deliberately light. We stop the roast while the sugars are still bright, which keeps the fruit and the acidity that a dark roast flattens. It is harder to brew well, so the brewing guide on this site is as important as the coffee itself.
Everything is cupped three times: once at arrival, once after resting, once when the batch is packed. If a lot drifts, we re-write its recipe rather than blending it away.
- OriginsEthiopia, Kenya, Colombia
- RoastLight, filter-first
- Batch12 kg drum
- FreshnessShipped within 4 days
Process
From cherry to bag
- 01
Source
Direct trade with three farms and one cooperative, contracts signed before harvest.
- 02
Arrive
Green coffee rests in GrainPro, cupped at arrival and scored by the whole team.
- 03
Roast
A 12 kg drum, recipe per lot, logged curve for every single batch.
- 04
Rest
Four days minimum before packing, then shipped the next morning.
Farms
03
Roasts / week
08
Cups tested
1 400
Cafés served
22
Next step
Taste the current lots.
Six origins, roasted this week.