Est. 2016 · PDXCoffee with the farmers’ names on it.
We roast eleven coffees from farms we visit every year. Nothing blended to hide behind, nothing roasted yesterday and sold today.
Dorothy the Probat, Tuesday, mid-roast.
A roastery that smells like breakfast, most days.
Our 12-kilo vintage Probat — affectionately called Dorothy — roasts four mornings a week, and the whole block knows which ones. Everything we sell is roasted within seven days of leaving the counter.
We buy from eleven farms in four countries, pay above Fair Trade minimums every year without exception, and publish what we pay. The coffee trade runs on opacity; we’d rather be readable.
Meet the RoasteryThree roasts, honestly made
Our flagship daily cup — chocolate, hazelnut, and a slow caramel finish that forgives any brewing mistake.
A washed heirloom lot from the Gedeo Zone — jasmine, bergamot, and apricot in a cup that tastes like weather.
Our darkest roast — smoke, molasses, and cedar, built for French press and cold winters.
“We don’t roast coffee for everyone. We roast coffee for the people who ask where it’s from — and we answer.”— Mara Okafor, Head Roaster
Come sit by the roaster.
Twelve seats, one long oak bar, and the best-smelling corner of SE Ankeny Street. Pour-overs all day, cardamom buns until they run out, and Dorothy the Probat working audibly behind the counter.
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