Roasted every Monday
Coffee that tastes like where it grew.
Single origins from farms we know by name, roasted light enough to taste the fruit and shipped the day after roasting.
- Free shipping over $45
- Shipped the day after roasting
- Prices paid to farmers, published
JasmineBlackcurrantRed appleBlueberry jamBrown butterHibiscusDark rumToffee
Fresh off the roaster
This week’s roasts
Find your roast
Three roasts, one rule: taste the coffee, not the roaster.
Light
Bright, floral and fruity. The way we drink most coffee: pour-over, AeroPress, no milk.
Shop light roasts →
Medium
Sweet and balanced: caramel, apple, cocoa. Good black, better with a splash of milk.
Shop medium roasts →
Dark
Chocolate, nuts and a heavy body, never burnt. Made for espresso, moka pots and milk.
Shop dark roasts →
Subscriptions
Never run out on a Monday again.
Pick a style, a bag size and how often. We roast on Monday and it lands on your doormat by Thursday. Save 10% on every bag, ship free, skip or pause whenever you like.
Build your plan- 1
Pick a style
Bright and floral, sweet and balanced, rich and chocolatey, decaf, or let our roasters choose.
- 2
Set the size and schedule
250 g to 1 kg bags, one to four at a time, every one to four weeks. See the price per cup as you go.
- 3
Brew it fresh
Every bag is roasted to order and stamped with its roast date, so it is at its best when it arrives.
Brew guides
Better coffee in four minutes
Sourcing
We pay for flavour, and we say how much.
Every coffee we sell lists its producer and the price we paid for it. No middlemen we can’t name, no “direct trade” we can’t show.
See what we paid- Average price paid, 2025
- $4.10/lb
- Compared with the Fairtrade minimum
- 2.3×
- Producers we buy from
- 14
- Harvests with the Ortiz family
- 6
Reviews
Mornings, improved
“I thought I didn’t like light roasts. Kochere tastes like peach iced tea and I am now the coffee bore at work.”
“Night Shift in a moka pot with hot milk is the best thing I make all day. The subscription means I never run out.”
“We switched our café to First Crack two years ago. The training day alone was worth it, and the espresso is rock steady.”