Small-batch roastery · Est. 2016
We roast in tiny batches on a vintage drum roaster, tasting every one before it earns a bag. Emberwood is coffee the way it should taste — warm, honest, and close to the fire.
Our Story
Emberwood began in a converted timber workshop with one drum roaster, two burlap sacks and a rule we still keep: nothing leaves the door unless we would happily drink it every day of the week. Nine years later the roaster is bigger, the rule is not.
We roast to order in 12 kg batches, so what arrives at your door is days old, never months.
Direct relationships with eleven growers across Ethiopia, Colombia and Guatemala — priced above market, every harvest.
Every profile is cupped blind three times before release. If it doesn't sing, we re-roast it or we drop it.
The Coffee
Our core range is available year-round in 12 oz bags, whole bean or ground to your brewer. Seasonal micro-lots appear on the shelf whenever a harvest deserves it.
Our everyday roast and the one we're judged on. Built for filter and forgiving in a French press, with a syrupy body that carries cocoa and warm nut through a long, sweet finish.
A bright, forgiving cup for the first hour of the day. Ethiopian and Colombian lots pulled together for a lifted citrus edge that stays sweet as it cools on the desk.
Roasted deep for espresso and milk drinks. Thick, low-acid and unapologetically bold — it holds its edge under steamed milk and still tastes like coffee underneath.
“We are not trying to make the most coffee. We are trying to make the coffee you look forward to tomorrow morning.”
Marisol Vega · Head Roaster
Visit & Contact
The roastery door is open six days a week. Free cupping every Saturday at 10am — no booking, just turn up and taste what came off the drum this week.
The Emberwood List
Roast schedules, new micro-lots and a first look at seasonal releases. Subscribers get 10% off their first bag.