Roastery No. 4BengaluruEst. 2019
ORIGIN
Single lots, roasted light, dated the day they leave the drum.
We buy one container a year and it is never enough. Everything here is roasted on a 12 kg Probat-pattern drum in batches of nine, cooled ninety seconds, rested five days, then sent.
Taste the current lot →Three hills we keep going back to
We have bought from the same three places every year since 2021. Not for romance — because we know what their bad years look like, and we know how to roast through one. Drag the ridge to move between them.
Yirgacheffe, Ethiopia
Bokasso
Bergamot peel, white peach, jasmine tea, and a finish like cold black tea left in the cup.
- Altitude
- 2,040 m
- Varietal
- Heirloom — Kurume, Dega
- Process
- Washed, 36 h ferment
- This year
- Lot 0417 — 12 bags
Sourced through the same washing station manager since 2021. He over-picks on purpose and sorts it out later; the cup is cleaner for it.
Eleven minutes,
twenty seconds
One batch, start to drop. The numbers below are the ones we actually log — this is batch 2,318, the second Nandi Slope of the morning.
Charge
Twelve kilos of green at 21°C hits a barrel at 196°C. The temperature falls off a cliff and every roaster in the room stops talking.
The 04:15 pour
The first kettle goes on before the shutter does. One cup, made properly, before anyone is allowed to talk about numbers. If the coffee is wrong at 04:15 we find out before the city does.
- Bloom50 g · 40 sWater at 96°C. The bed lifts about a centimetre and then breathes back down.
- First pourto 200 g · 0:40Spiral out from the centre. Never touch the wall — the wall is where coffee goes to be wasted.
- Second pourto 360 g · 1:30Flat, slow, dead centre. Drawdown finishes at 2:45 or the grind was wrong.
22 g in, 360 g out, medium-coarse, water at 96°C and 74 ppm hardness. We publish the recipe on every bag because withholding it would be a strange way to sell coffee.
What gets written down
“ORIGIN roast for the second cup, not the first. The Nandi Slope natural doesn’t announce itself until it drops to 62°C — and then it will not stop talking.”
“Four people, one 12 kg drum, and a flat refusal to blend. It should not work at this scale. It does.”
“The only roastery I know that prints the turning point on the bag.”
“They sold out of Bokasso in nine days and then apologised in the newsletter for a fortnight.”
Standing order
Twelve kilos a day.
Some of it is yours.
Every second Tuesday, whatever came off the drum that week. Skip a delivery, change the grind, or stop entirely from the same link at the foot of every email. No tiers, no club, no app.
Start a standing order →