Roasted on the harbor since 2016 Specialty grade · 86+ cupping

Coffee with a
quiet kind
of confidence.

Small-batch beans, roasted the morning they ship, so the cup you pour at home tastes the way it did at our bar.

Explore the roasts Book a tasting

48h bean to doorstep

1,900⁺ five-star cups

12 single origins

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The current menu

Three roasts, each with a mood.

We keep the list short on purpose. Every bag is roasted in small batches and rested five days before it goes out the door.

Get first dibs

$18

Harbor House

Milk chocolate and toasted hazelnut up front, with a brown-sugar finish that holds up in milk.

Medium roastEspresso + filter

$23

Guji Reko

Bergamot and white peach over jasmine, a washed Ethiopian lot that lands bright and clean.

Light roastFilter

$20

Nightshift

Dark cocoa and black cherry with a syrupy body, built for a short and honest espresso.

Dark roastEspresso

A slow pour-over being brewed on the roastery bar

Batch 412 · This morning

Our craft

We roast the way a baker proofs bread.

We roast slow and by feel, never twice the same way. Sara built the first drum roaster in a garage two streets from the water. Ten years on, we still cup every batch before it earns a label.

Nothing here sits in a warehouse for months. If it is on the shelf, it was roasted this week.

Come see the roastery

The ritual

A better cup in four unhurried steps.

01

Weigh, do not guess

Eighteen grams of coffee to 300 grams of water, and a cheap scale to keep you honest.
02

Let it bloom

Pour twice the coffee's weight, wait forty seconds, and watch the bed swell and breathe.
03

Pour in slow circles

Keep the bed level and aim for a total brew time around three minutes.
04

Taste before you tweak

Too sharp means grind coarser and too flat means grind finer. Change one thing at a time, then taste again.

Eight cups of coffee arranged in a circle, from black to milky

Saturday cupping flight

Behind the bar

Mornings at the roastery.

Shot on the floor between batches, not staged for the feed.

The roastery bar with its espresso machine and shelves — 06:40 · Lights on

A fresh black coffee seen from above — 07:12 · First pour

Three friends raising their cups over a café table — 08:15 · The regulars

A glass of iced coffee with cream swirling through it — 11:02 · Cold brew hour

Open Tuesday to Sunday

The best seat is at the bar, watching the roaster turn.

Plan a visit

What regulars say

Loved by the early crowd.

Verified reviews from Google and the shop counter.

On the feed

Fresh from the roasting floor.

Visit & book

Pull up a stool at the harbor.

Open Tuesday to Sunday, from 7:00 until the beans run low. Book a Saturday cupping and taste six origins side by side.

12 Harbor Lane, Pier District
Tuesday to Sunday, 7:00 to 17:00

Flat whites and green plants on the shop's wooden counter

The window table

One good email a month.

Brew notes and first dibs on limited micro-lots. We never send more than that.

Good to know

Questions, answered.

How fresh is the coffee, really?

Every bag is roasted in the 48 hours before it ships and rested five days for espresso, three for filter. You brew it at its peak, not months later.

Where do you ship?

We ship anywhere in the US and Canada. Local orders over $40 get free same-day delivery by bike.

Can I set up a recurring subscription?

Yes. Pick your roast and cadence, pause or swap any time from your account. Subscribers save 10 percent on every bag.

What if I do not like it?

Tell us within two weeks and we will replace the bag or refund it. Coffee is personal, and we would rather you find your cup.