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A bit of History

We’re a small-batch coffee roastery based in West Sussex, proudly obsessed with crafting incredible single-origin coffee — all for the love of a great brew.

Our journey began in 2024, when my son, working at a local roastery, introduced me to the world of real coffee. His passion for specialty blends, single-origin beans, and the subtle nuances of different roasts was absolutely contagious. What started as simple curiosity quickly turned into a shared obsession.

We began experimenting with green beans and roast profiles at home, trying to unlock the full potential of every variety we could get our hands on.

Our weekends were filled with test roasts and plenty of trial and error. It was a steep learning curve, but every batch taught us something new — about balance, patience, and the beauty of well-sourced beans.

When we started sharing our small-batch roasts with friends and family, the feedback was everything we’d hoped for.

That’s when it clicked — if people loved it this much, why not take it further?

Why not scale up, and give more folks the chance to taste coffee the way it’s meant to be: fresh, full of character, and crafted with care?

Meet the team

Reeve - Coffee guru

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Debbie - Illustrator

Cal - Design & Branding

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Molly - Marketing
& Social Media

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David - Roaster and Owner

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Our beginnings

From the beginning, our mission has been simple: to roast exceptional coffee, responsibly sourced and full of soul. We work closely with trusted importers who share our values, seeking out beans with a story — from high-altitude farms in Ethiopia to smallholder cooperatives in Colombia.

We’re still roasting in small batches, still chasing that perfect cup, and still just as excited about every new origin we discover. Whether you’re a lifelong coffee lover or just beginning your journey, we’re here to bring you brews worth savouring.

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Our lil’ Roaster

We use an induction electric roaster to craft your small-batch roasts with care—meticulously selecting the finest beans to bring out their full depth and character.

There’s something magical about watching green coffee beans begin their transformation. As they drop into the roaster hopper a quiet sense of anticipation builds. Through the small viewing window, you can see the beans tumbling and turning, slowly shifting from pale green to golden yellow, an early sign that sugars are beginning to develop.

Soon, they deepen to a light brown and that’s when it happens -first crack. A sharp, audible series of pops signals that the beans’ internal moisture is rapidly expanding, fracturing the cellular structure; loud, energetic, and full of potential.

From here, the roast enters its most dynamic stage. Flavours begin to caramelise, and the beans take on their rich brown hue. Timing is everything. Too little and the profile is underdeveloped; too much and the roast can tip too far. But when it’s just right, we open the roast door and release the freshly roasted beans into the cooling tray.

The final step. Rest. Once cooled, the beans begin a short but essential degassing period, releasing built-up CO₂ — a natural byproduct of roasting — to ensure your brew is smooth, balanced, and ready to shine.