Our story began...
On the corner of Hope St & Hardman St in Liverpool’s Georgian Quarter, roasting in a “tiny” space behind the bar of our coffee shop on a 2.5kg Diedrich. We quickly outgrew this space (and the 2.5kg capacity of our roaster.) We found a new home in the Baltic Triangle, Liverpool’s digital and creative hub. With this new home, we had an amazing opportunity to upscale our roaster. We now use a 6kg Giesen. Our whole roastery trebled in size during the course of one day, it was awesome. We have since turned full circle and returned to 24 Hardman Street, this time setting up a combined roastery and HQ in a unit behind our original shop.
We continue to use the same small-batch, hand production methods when roasting our coffees to ensure consistency & quality, whilst getting maximum flavour and freshness. But whilst focusing on the best cup we can possibly produce, we never forget the people and places involved in the coffee chain. That’s why social & environmental sustainability is very important to us and we will always do our best to bring focus to the people and farms that produce the coffee that finds its way to your cup.
1. The action of extracting something, especially using effort or force.
2. Barista speak for turning water into coffee