Fieldnote — Coffee roasted to order
Visual concept preview of the Commerce Brand template's Home page: Opens on the kinetic shopfront — the roast-day headline, the film-still plate, and a running shop index — then works down through the shelf, the craft, the proof on an espresso band, and the standing orders. The sections below are a non-interactive composition of open-registry blocks.
Fieldnote Roastery
A small roastery in the old ribbon mill on Kestrel Street. Nine origins, twelve kilos at a time, and the roast date printed on the front of the bag — the most useful thing on it.
- 01Roasted to order
- 02Nine origins
- 03Ground for your brewer
- Huila
- Guji
- Nueva Segovia
- Filter roast
- Espresso roast
- Pour-over
- Moka
- Plunger
- Cold brew
Poured weekly at
Two coffees we roast every week without fail, two that rotate with the harvest. Each one arrives with the farm, the elevation, the process, and the day it left the drum.
House filter. Cocoa nib, dried fig, demerara. The one we drink at the bench all day.
Huila, washed, 1,850 m. Mandarin, cane sugar, toasted almond.
Guji, natural, 2,050 m. Apricot, jasmine, peach skin.
For espresso. Dark chocolate, black plum, walnut. Forgiving at any dose.
Green coffee keeps for months; roasted coffee does not. So we hold the greens, roast on Tuesday, and post the same week — never from a shelf.
Twelve kilos at a time
Small batches on a drum roaster we rebuilt in 2019, profiled by ear and by probe, one origin at a time.
Ground for your brewer
Tell us what you brew on and we grind to match it that morning — or leave it whole and we send the setting we would use.
A date, not a best-before
Every bag carries the day it left the drum. If it is more than three weeks old when it reaches you, we got something wrong.
The same farms, again
We go back to thirty-four farms year on year, and pay above the going rate for the lots we keep asking for.
Ten years at the same bench, counted honestly.
Wholesale runs the same way: one roast day, one delivery, and no coffee sitting in a warehouse between us and you.
- kilos per batch, never more
- 12
- farms we buy from, year on year
- 34
- hours from drum to post
- 48
- years at the same bench
- 10
They roast on Tuesday and it is on our grinder by Thursday. Ten years, and I have never once had to call about a stale bag.
Notes that come back through the post — the reason the roast date is on the front of the bag and not hidden underneath.
Ordered on a Monday, drank it on a Friday, and could taste the difference against the supermarket bag I had been finishing. That is the whole review.
I said I brew on a moka pot and they set the grind for it without being asked twice. Nobody does that.
Nine Bells tasted like apricot jam and I did not believe the bag until the second cup. Gone in ten days.
We put Ironwood on the bar and stopped rewriting the recipe every week. It is sweet at eighteen grams and still sweet when the new starter overdoses it.
Wrote to say a bag arrived flat. Got a reply the same afternoon, a different coffee two days later, and a genuinely interesting explanation of why.
Went to a Wednesday cupping expecting to be out of my depth. Everyone just wanted to know what I tasted. I have not missed one since.
Choose how often the post arrives and which shelf it comes from. Pause it, skip it, or change the grind whenever you like — the roast day never moves.
The Weekender
One bag, ground to your brewer
- One bag of the house filter
- Ground to your brewer, or whole
- Roast date on every bag
- Skip or pause any week
The Standard
One house coffee, one rotating lot
- House filter plus a seasonal lot
- First call on the small harvests
- A brew card with each new coffee
- Skip, pause, or swap any time
The Cellar
A kilo of one lot, whole bean
- One kilo of a single lot
- Whole bean, sealed the same day
- Cupping notes from the bench
- Wholesale grind on request
Pick a coffee, tell us what you brew on, and it goes into Tuesday’s roast. If it is not for you, write to the bench and we will send something that is.