Our story

From a backyard drum to a living flame.

Ember started in 2019 with a hand-cranked drum over a fire pit and a stubborn idea: coffee tastes like where it grew and how gently you treat it. Six years on, only the drum got bigger.

Farm to cup

The long way here — on purpose

  1. The farm

    Grown at altitude, named on the bag

    Eleven partner farms across Ethiopia, Colombia, Brazil, Indonesia and Panama. We contract before harvest at prices the growers set, and every bag carries the farm's name — not a vague "single origin".

  2. The harvest

    Picked ripe, sorted twice

    Cherries come off the tree by hand at peak color, then get sorted once at the wet mill and once more at the dry mill. The under-ripes become the farm crew's own morning brew — nothing wasted.

  3. The crossing

    Sealed against the sea

    Green coffee crosses the ocean vacuum-packed and temperature-logged. If a lot arrives above spec, it never meets the flame — it becomes the shop's iced batch brew and we say so on the chalkboard.

  4. The roast

    Twelve kilos over oak

    Our drum rides an oak-fed flame that breathes — hotter when the wood catches, softer as it settles. It makes every batch a small negotiation, and it's why the same bean never tastes flat twice.

  5. The rest

    Forty-eight quiet hours

    Fresh-roasted coffee is loud with CO₂. Two days of rest lets it settle so the sweetness can step forward. We cup every batch at dawn on day two — the ones that sing get bagged.

  6. The cup

    Your kettle finishes the job

    The last ten meters belong to you. That's why the roast date is stamped on every bag and the brew guides are timed to the second — the farm did its part; so should we.

0 partner farms
0 kilos per batch
0 hours roast-to-ship
0 flame first lit
Coffee is a crop before it's a craft.
We try to never forget the order. June & Marcos Vega — founders

What we won't budge on

Three promises

Fire first

Oak flame is slower, moodier and harder to run than gas. It also builds a depth no dial can fake. We'll take the hard way.

Farmers are the brand

Every bag names the farm, the family and the elevation. If a coffee wins praise, the people who grew it should hear their own name in it.

Nothing ships stale

The forty-eight-hour rule is absolute: rested, cupped, shipped. If a batch sits a week, it becomes staff coffee — never your order.

Taste the difference →