The first batch was awful. The second was worse. By batch seven we had something Yannick — our co-founder — was willing to take to his coworking space without apologising. By batch twenty we had a small Whatsapp group of friends asking when the next bag would be ready.
2023: outgrowing the kitchen
We moved into a 35-square-metre roastery near Gare du Midi in January 2023. Bought a used 6kg Diedrich, fixed its fan motor twice, and started building a real subscription base. Hit 100 subscribers in May, 250 in October. Started selling wholesale to two cafés in Saint-Gilles.
2024: the Probat year
The Diedrich couldn't keep up with demand and our development roasts were eating into production time. We ordered a Probat L12 in March 2024, took delivery in June, and spent three weeks re-learning everything. Probats have a different thermal mass profile than Diedrichs — drops, charges, turning points, all different. We re-developed every lot in the catalog over six weeks.
2026: where we are
We roast 30-35kg per week, split roughly 60/40 between subscriptions and wholesale. Four single-origins on rotation plus our house blend. The Yirgacheffe and Cerrado have been on the menu since 2023; the Kenya Nyeri and Colombia Huila rotate with the seasons.
What we don't do
We don't sell anything we haven't tasted on every brewing method we sell to customers. We don't claim "freshness" without a roast date on every bag (look for the stamp on the back — bottom seam). We don't do "limited edition" packaging gimmicks. The coffee inside is the product.
Want to visit the roastery? We host an open day every second Saturday morning. Email us for the address.