Start with the seed.
We choose coffees for sweetness and a clear sense of place. Washed lots, wet-hulled lots, familiar origins and the occasional surprise.
Coffee, from
a tin barn.
I’m Eli Tanner. Low Gap is the little roastery I started outside Jasper, Arkansas, in 2020.
I wanted coffee that tasted like the place it grew, with a roast date close enough to remember. So I bought a twelve-kilo drum and made room in the barn.
See what’s roasting
Green in.
Good mornings out.
There isn’t a secret. Just a few things we keep doing carefully.
Watch the drum.
A temperature probe helps. So do your eyes, nose and ears. Each origin gets a roast that brings out what we liked in the first place.
Send it while it’s fresh.
We let the coffee cool, seal it, stamp the roast date and put it in the mail. Monday in the drum, Tuesday on the road.