Kindred Roast Co. · Specialty roastery
Seed to cup.Seed to cup.Nothing skipped.Nothing skipped.
Follow one coffee from the branch it grew on to the cup in your hand, and every careful step in between.
01 · Origin
Grown whereGrown whereit's steep.it's steep.
Coffee likes altitude. Cool nights on high, misty slopes slow the cherries down, and slower ripening builds sweeter, more layered flavor in the seed inside.
02 · Harvest
Picked onlyPicked onlywhen ripe.when ripe.
Cherries on the same branch ripen at different times. The lots we buy are picked by hand over several passes, so only the deep red fruit makes it into the basket.
03 · Drying
Dried slowlyDried slowlyin the sun.in the sun.
On raised beds the beans are turned again and again so they dry evenly. It takes patience, and it is where much of a coffee's clarity is protected.
04 · Roast
Roasted inRoasted insmall batches.small batches.
Green coffee tastes grassy until heat transforms it. We roast a little at a time and watch every batch, chasing the point where sweetness peaks and nothing turns bitter.
05 · Brew
BrewedBrewedyour way.your way.
Pour-over, espresso or a big batch for the house: we roast each coffee with a brew method in mind and print simple recipes on every bag.
06 · Visit & shop