It started with one borrowed roaster
Roasted began in 2014 in a drafty warehouse with a second-hand 5kg drum roaster and a stubborn idea: that great coffee shouldn't be a mystery. We were tired of stale supermarket bags with no roast date and no story.
So we started small — roasting a few kilos at a time, selling to neighbours and the cafe down the street, learning the curve of every origin by hand. Ten years on we're still small-batch by choice. Every bag is still roasted to order, and every roast still carries the date it left the drum.
Today our beans reach homes and cafes across the country, but the goal hasn't changed: coffee that tastes alive, traceable to the people who grew it.
We know our farmers by name
Most of our green coffee comes through direct-trade relationships we've built season after season — travelling to origin, cupping lots on the farm, and paying prices well above the commodity market so growers can reinvest in quality.
From the heirloom landraces of Ethiopia's Guji highlands to washed Colombian lots from Huila and sun-dried Brazilian naturals, we choose coffees for character first. When a farmer improves their processing, we're there to taste it — and to pay for the work that went into it.
Transparency isn't a marketing line for us. Ask us where any bag came from and we'll tell you the region, the producer and what we paid.
Our values
Three commitments that shape every batch we roast.
Freshness first
We roast to order in small batches and ship within 48 hours, with the roast date on every bag. No warehousing, no guesswork — just coffee at its peak.
Fair & direct
Direct-trade relationships and above-market prices mean the people who grow our coffee share in its success. Quality and fairness are the same goal.
Planet-minded
Carbon-neutral shipping, recyclable bags, compostable filters and a roastery powered by renewable energy. Good coffee shouldn't cost the earth.
A decade in the drum
People who pull the shots
A small team obsessed with sourcing, roasting and getting it to your cup just right.
Mara Alvarez
Built the roastery from one borrowed drum and still dials in every new origin herself.
Theo Obi
Spends half the year at origin, cupping lots and building the relationships behind our menu.
Saanvi Kapoor
Runs the cupping table and signs off on every roast profile before it reaches a bag.
Diego Lawson
Writes our brew guides and answers your "why is my cup sour?" questions personally.
Taste the difference fresh makes
Pick a single-origin, a blend or a subscription and find out why our regulars never go back to the supermarket shelf.