Fresh-roasted stories from Uganda to Boston
Notes on the beans we import, the farmers we work with, and what happens after the roast. Written for anyone who cares where their coffee comes from.
Stories from the hillside: Ugandan coffee from farm to cup
Notes on the harvest, the roast, and the people behind every bag we ship out of Boston.
4 posts that dive deeper into our sourcing and roasting
We write about the farms we work with, the beans we bring over, and what happens inside the roastery. Here are four worth your time.
A hillside in Jinja
A look at the Arabica farm we source from, and why that hillside matters for flavor.
Small-batch roast profiles
How we build a roast curve for each lot, from first crack to cooling tray.
Shipping green beans by sea
What it takes to move specialty coffee from Uganda to Boston without losing quality.
How to brew our robusta
A straightforward guide to getting the most out of a bean that often surprises people.
Is this the freshest coffee I've ever had? Absolutely.
The roast date was just two days before it arrived. You can taste the difference when beans haven't been sitting on a shelf for months.
Daniel Okello
Home brewer, Cambridge
Does direct trade really change the flavor? Yes, it does.
I can taste the care in every cup. Knowing exactly where the beans come from makes my morning coffee feel intentional, not automatic.
Maya Patel
Graphic designer, Boston
Can you taste the difference with single-origin? You absolutely can.
The Arabica from Uganda has a brightness I never got from commodity beans. My pour-over routine has completely changed.
James Whitfield
Software engineer, Somerville
See what goes into every article
Our blog is built on real mornings at the roastery, conversations with farmers, and cups we actually drank. These images show the process behind the posts.
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