Founder & Head Roaster
Milo Brandt
Roasting since 2011. Believes coffee is 20% beans and 80% patience.
Since 2016
Small roastery, big rules.
Four rules we've kept since a 20-lb roaster in a shared kitchen: buy direct, roast in small lots, ship fresh, and never hurry anyone out of the café.
The Probat — 12 kg at a time, profiled by hand
How we started
In 2016 Milo Brandt started roasting in a shared kitchen in Southeast Portland — a 20-lb machine, a cupping spoon, and two cafés willing to take a chance on his coffee.
What we pay
We pay above Fairtrade floor prices for every origin, we visit the farms yearly, and we publish what we pay. Green buyer Rob has travelled to 40+ farms on four continents.
How we roast
Small 12-kg batches on a 1970s Probat, profiled by hand. Every roast is cupped before it leaves the roastery — if we wouldn't serve it at the bar, we don't sell it in a bag.
Where we serve
The café on NW 12th Avenue, plus 40 wholesale partners across the Pacific Northwest — restaurants, offices, hotels and other cafés.
03 — Principles
Four rules, non-negotiable.
01
Direct & fair
We pay above Fairtrade floor prices, visit farms yearly, and publish what we pay.
02
Roasted in small lots
12-kg batches, profiled by hand, cupped before shipping. No commodity shortcuts.
03
Fresh by design
Roasted every Tuesday, rested properly, shipped within 24 hours.
04
Café as a third place
A room built for lingering — good light, good music, and staff who know your order.
04 — The timeline
Ten years, one Tuesday at a time.
2016
A 20-lb roaster and a big idea
Milo starts roasting in a shared kitchen in Southeast Portland, selling bags to two cafés.
2018
The café opens
We open our first room on NW 12th Avenue — twelve seats, one Slayer, a line out the door.
2021
The roastery moves
A proper roastery in the industrial district, with a cupping lab and space to grow.
2026
40 cafés, still small
Wholesale partners across the Pacific Northwest. We still roast every batch by hand.
05 — The people
Meet the crew.
Four of us you'll actually meet. The other twelve are usually mid-shipment or mid-cupping.
Head Barista
Suki Tanaka
Latte-art champion, 2019–2021. Runs the bar the way a kitchen runs its pass.
Green Buyer
Rob Calloway
Travelled to 40+ farms across four continents. Still gets excited about cupping tables.
Café Lead
Ana Delgado
Runs the floor on 12th Ave. Knows the regulars by name — and their orders.
Come taste the rules.
Every origin on the menu is on the shelf, and every shelf is restocked on Tuesday.