Small-batch coffee · Jasper, Arkansas
Good coffee.
Takes its time.
Roasted in our tin barn on Monday. On its way to your kitchen Tuesday.
Find your coffee
From green seed to your morning cup.
The roastGreen coffee22°C0:00
240°C20°C
First crack≈ 9:00 / 196°C
An illustrative roast curve. Every origin gets its own timing.
Find your kind of cup.
Bright and fruity, deep and chocolatey, or somewhere in the middle. Tap a coffee to meet it.
Keep the cupboard
in good company.
Your coffee, your grind, your rhythm. One fresh 12 oz bag at a time.
Skip or cancel any time.
- Coffee
- Grind
- Rhythm
Just before first crack.
One drum.
A little patience.
I’m Eli. I started roasting outside Jasper in 2020, because a good bag of coffee shouldn’t spend months on a shelf.
The batches are small. I watch the beans, listen for the crack, and write down what worked. Then I do it again next Monday.
Step inside the barnA good bag. A better brew.
Open the brew journal
The porch pour-over
A paper filter, a kettle, and four quiet minutes. Start here, then make it yours.
1:16Coffee to water
3–4Minutes