We roast Tuesdays and Fridays. Free shipping on orders over $50.

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SE Division, Portland | Since 2016

We roast it in the back room.

Twelve stools at the bar up front and a 5-kilo drum roaster behind the wall. We roast on Tuesdays and Fridays and get it into your cup within the week.

Shop the beans What's on the bar today?
Barista pouring latte art into a ceramic cup

This week's lot

Ethiopia, Guji

blueberry, bergamot, wildflower honey

Light

No. 02Bean shop

Roasted this week

Every bag ships within three days of roast. Tell us how you brew and we will grind it fresh for you.

No. 03Coffee subscription

At your door before you run out

Pick how often, how much and how dark. Our roaster sets aside a lot that fits for every delivery. Pause or skip whenever you like.

1How often?
2Bags per delivery
3Roast preference
4Grind

Subscription

Monthly total $0.00

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Your first bag ships on the next roast day. No commitment.

Overhead view of a barista steaming milk at a marble counter
Bright café counter under a hand-painted mural of coffee branches

No. 04The roasting room

One drum, two people and a neighborhood

When we signed the lease on an old bike repair shop in 2016, the back room was empty. Now a 5-kilo drum roaster lives there and fires up at 6 AM twice a week. Each batch takes about eleven minutes, and its color, smell and temperature curve go into the logbook.

We buy green coffee from importers we know, often from the same farms year after year. We roast light but never sharp, aiming for a cup that works black or with milk and that you can drink all day.

Lot No. 214 | roast curve
drying phase first crack, 8:02 drop 10:45 05 min11 min

Maya and Theo, founders

No. 05Farm to cup

A fourteen-month trip for one bean

  1. 01

    Harvest

    Coffee cherries are picked by hand, only the ripe ones.

  2. 02

    Processing

    Washed, or dried with the fruit on raised beds in the sun.

  3. 03

    The journey

    Green coffee crosses the ocean in jute sacks to the Port of Oakland.

  4. 04

    Roasting

    Roasted in small batches in our back room on Division, then rested.

  5. 05

    The cup

    Brewed 5 to 21 days after roast, at our bar or in your kitchen.

No. 06Notes from the neighborhood

From the other side of the counter

4.9from 612 reviews on Google Maps

My stop before the 4 bus every morning. The flat white tastes the same every single time, which is rarer than it should be.
Hannah R.Richmond, regular for 5 years
Haven't run out of coffee at home since I subscribed. The roast date on the bag is never more than three days old.
Marcus T.Subscriber for 14 months
Went to the Saturday cupping out of curiosity. Now I can pick a Kenya from an Ethiopian with my eyes closed.
Priya S.Cupping table regular
The cardamom bun is part of our Sunday now. The kids line up and wait for the tray to come out.
Jess and OmarHosford-Abernethy

No. 07Brew guide

At home, like at the bar

Pick your brewer and get the ratio, grind, water temperature and steps. Start the timer and we will tell you which step you are on.

Cups 1

    0:00

    No. 08Classes and cuppings

    Come behind the counter

    A free public cupping every Saturday morning, plus small evening classes on home brewing and latte art. Never more than eight people.

        Overhead view of baristas working together at a busy espresso bar

        Save your spot

        Please choose a class.

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        No. 09Come by

        Halfway down Division, the green door

        Sunlit café room with tall arched windows and a wooden bar

        Opening hours
        Mon - Fri7 AM - 6 PM
        Saturday8 AM - 5 PM
        Sunday8 AM - 5 PM

        Bike racks out front, street parking on 23rd. Dogs are welcome inside, water bowl by the door.

        The roast letter

        Once a month, first Tuesday: new lots, class dates and short notes from the roasting room. No flood of promos.

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