Fieldnote — Our Story
Visual concept preview of the Commerce Brand template's Our Story page: Grounds the roastery: the mill, the rule about inventory, a grower in her own words on the espresso band, the sourcing record, the three people at the drum, and the open cupping table. The sections below are a non-interactive composition of open-registry blocks.
Fieldnote started in 2016 with twelve kilos a week and a market stall. The van is long gone. The bench, the roast day, and the habit of writing everything down are not.
The old mill on Kestrel Street still has the ribbon spools up in the rafters. We took the ground floor in 2018 for the ceiling height and the loading door, and we have not moved a wall since.
The rule that shapes everything else: green coffee keeps for months, roasted coffee does not. So we hold the greens, roast to the week’s orders, and keep nothing roasted on a shelf.
We buy from thirty-four farms and go back to the same ones. Six harvests in Huila, five in Guji, four in Nueva Segovia — long enough that the conversation is about the coffee rather than the price.
The first year, they asked what I wanted for it. Nobody had asked me that before. Now they ask what the rain did.
Yeimy Restrepo — Finca La Golondrina, Huila
Not a story — a record. If we cannot tell you the farm, the elevation, the process, and the year, we do not buy the lot.
A named farm or washing station, and the person who made the calls at harvest.
Washed, natural, or honey; the ferment, the drying bed, and how long it sat there.
The day it left the drum, printed on the front of the bag rather than hidden underneath.
- 34 farms and stations, most of them repeat
- 9 growing regions across three continents
- 1,750 m average elevation of what we buy
- 6 harvests running with our longest partner
Three people, one bench, and a cupping table that settles most arguments before lunch.
Every Wednesday at eight we cup whatever landed that week — new lots, samples we are unsure about, and the occasional disaster. No booking, no charge, and no need to know anything. Come and say what you taste.
Wednesday, eight o’clock, the old mill on Kestrel Street. Or start with a bag and we will send the notes along with it.