Small batch · roasted by fire
A small roastery working in cast-iron drums. Seasonal single origins, roasted dark or bright, shipped within days of the cooling tray.
Why we do this
The lineup
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Light roast01Jasmine · stone fruit · honey
Ethiopia, Guji
Medium roast02Cocoa · toffee · red apple
Colombia, Huila
Dark roast03Dark chocolate · molasses · walnut
Sumatra, Aceh
Decaf04Brown sugar · plum · cedar
Colombia, Cauca
Cold brew05Cacao nib · fig · cola
House blend
Est. 2019Our story
We started Ember with one cast-iron drum and a stubborn belief: that coffee tastes best when someone is paying attention. Every batch is roasted by hand — never by autopilot.
We buy seasonally, in small lots, straight from farms we've sat down with. What lands in your cup was green a few weeks ago and roasted a few days back.
How we roast
The ritual
Eighteen grams, ground medium-coarse, just before you brew.
A splash off the boil. Wait forty seconds for the gas to escape.
Steady spirals to three hundred grams. No rush — enjoy this part.
Let it cool a minute. The flavours open up as it does.
days from roast to your door
single-origin farms on rotation
cast-iron drum, still going
roasted in-house, by hand
Good coffee isn't complicated. It's just someone caring about every small thing, all the way down.— Mara Okonkwo, founder & head roaster
The subscription
Pick a roast, pick a rhythm. We grind to order and post it the morning it's roasted. Skip or cancel any time.
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