Now live
IRONFOLD ROASTING CO.
A small-batch coffee roastery that publishes every roast curve, names every farm, and sells wholesale to cafés that care about proof over story
Now live
A small-batch coffee roastery that publishes every roast curve, names every farm, and sells wholesale to cafés that care about proof over story
Three coffees on the bench right now. Every one names the farm, the price we paid at origin, and the curve we roast it on. Adjectives kept to a minimum; numbers aren't.
Gera Estate, Jimma zone. 1,990m, heirloom varieties, bought direct at 2.4x C-price. Curve: charge 202°C, first crack 8:40, development 1:55. Florals up front, a clean lime-candy finish. Filter roast. 250g / 1kg.
Finca La Catarata, Santa Bárbara. Parainema lot, honey process, family farm on year three with us. Curve: charge 198°C, first crack 9:05, development 2:20. Red apple, panela sweetness, holds up as espresso or filter. Our workhorse for café partners.
El Volcán, Huila. 96-hour anaerobic fermentation — the one loud coffee we allow ourselves per season. Curve: charge 196°C, first crack 9:30, development 2:05. Winey, blackcurrant, a finish that starts arguments. Limited to 400kg; when it's gone it's gone.
“They print the roast curve ON THE BAG. My customers photograph it.”
— Owner, single-shop café, since 2023
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