Small-batch · Roasted weekly · One cart

Three pours, one cart. Coffee roasted in twelve-pound batches and pulled where the sidewalk ends.

The story

The Beans

Roasted the morning you taste it, in batches small enough to remember each one.

Twelve pounds at a time. A single drum roaster turning slow enough that the first crack sounds like a held breath. We cup every batch before it leaves the roastery, and what doesn't pass never reaches the cart.

The beans come from three farms we've visited, two in Colombia and one in Ethiopia. We pay above the Fair Trade floor because the coffee is above it. What arrives at the cart is the same coffee that left the roaster — nothing blended, nothing stretched.

The Pour

Three drinks. No secret menu.

01

The Ember

Double-shot espresso cut with a single pour of steamed oat. The house default.

Oat milk · Espresso $4.50
02

The Slow

A 90-second pour-over of the week's single origin. Black, the way the farmer intended.

Pour-over · Black $5.00
03

The Cold

Eighteen-hour cold brew over a single hand-cut ice cube. Smooth enough to ruin hot coffee for you.

Cold brew · 18hr $5.50
CACAO · TOASTED OAT · CANDIED ORANGE · WILD HONEY · BROWN BUTTER · DRIED FIG · TOASTED OAT · 

By the Numbers

0 Per roast batch
0 Farms we've walked
0 Cold brew steep
0 Days a week, rain or not

The Route

Where the cart parks this week.

  1. MonRiverside Green, under the willows7—11
  2. TueOld Mill steps, north corner7—11
  3. WedLibrary square, by the fountain7—11
  4. ThuRiverside Green, under the willows7—11
  5. FriMarket Row, stall 147—12
  6. SatMarket Row, stall 148—1
  7. SunCliffside lot, sunrise pour6—10

Join the List

First word of each week's roast, before the cart rolls out.

One email a week. The roast notes, the route, and the day the beans land. Nothing else, ever.