Green coffee bought carefully, roasted a few kilos at a time.

Every coffee on our roster is roasted on a sample roaster and cupped first, before a sack is bought, so we know what it does light, medium and dark.

Production batches run six to twelve kilos. Each one is profiled by hand and written down, so a coffee you liked in March can be roasted the same way in June.

Bags are packed a few days after roasting, once the coffee has settled, and the roast date goes on every one of them.

Most of what we roast goes to people who make coffee for a living, so the arrangement is built around tasting first and ordering second.

• Samples before a sack Tell us what you brew on — espresso, filter, or a South Indian filter — and we will post a small bag of whatever fits.
• One kilo to ten Whole bean, or ground to suit your machine if you would rather we did it.
• Standing orders Say roughly how much you get through in a month and we will agree a roast day and a delivery day that fit your kitchen.
• What is on the bag Estate, process and roast date, so you can tell your own customers what they are drinking.

Chikmagalur

Washed Arabica from the Karnataka hills: clean, sweet and easy to work with. Our usual base for espresso.

Coorg

Kodagu coffee, a little rounder and heavier in the cup. Good with milk.

Araku Valley

Grown in the hills of Andhra Pradesh. The one we reach for when there is a filter to fill.

The Nilgiris

The nearest growing country to us, and the lots change with every season. Worth asking what has just come in.

House blend

A mix of what is on the roster, roasted darker for milk drinks.

Decaf

A decaffeinated lot roasted to the same profile, for anyone serving coffee after dinner.