Farm-led sourcing
Long-term buying relationships and prices built around the real cost of exceptional work.
A brief history · 2018—now
Built afterclosing time.
Two people, one borrowed machine and an unreasonable belief that better coffee should feel more human.
201801
The borrowed roasterA hundred scorched batches and one worth repeating.
In the back of a Bisbee metal shop, founders Ada Vale and Rowan Moss borrowed a five-kilo drum roaster after hours. The first batch worth drinking became Red Giant.
202002
The desert roomWe opened a roastery with six chairs and no menu board.
Guests tasted whatever had left the drum that morning. Questions replaced jargon. The tiny tasting room became a place for curious people, not coffee gatekeepers.
202203
Direct linesOur first origin partnership changed every decision.
Working directly with producers in Huila taught us to buy for relationships, not lists. Longer commitments gave farmers certainty and gave us better coffee.
202404
Across the mapThe strange little bags started traveling nationwide.
Subscriptions let us roast with a rhythm instead of a forecast. Every order still leaves within forty-eight hours of the roast date.
202605
Still looking upSmall crew. Wider orbit. Same uncompromising cup.
We remain independent, hands-on and allergic to shortcuts. The equipment is bigger now. The batches are still approved by taste, not software.
