We are a small-batch roastery and a journal — chasing single-origin lots, honest brewing, and the quiet ritual of a good cup.
Explore this week's roastBlueberry, jasmine, and a syrupy body. Fermented on raised beds for fourteen days at 1,950m.
Red apple, brown sugar, and a clean, rounded finish. Our everyday pour-over favourite.
A simple approach to dialing in sweetness and clarity, one pour at a time. Read the full guide.
Craft Bean Journal began as a shared notebook between two friends who could not stop talking about coffee. It grew into a roastery and a place to write things down.
Every lot we roast comes with notes — where it grew, who grew it, and how we think it drinks best. No mystery, just the bean.
• Understanding density and why it changes your roast curve.
• A field trip to a washing station in Nyeri, Kenya.
• Why we weigh everything (and you probably should too).