Coffee that knows its roast day.
Nine single origins roasted every Tuesday out the back, brunch till 2 out the front, and beans by subscription anywhere in Aotearoa — every bag stamped with the day it met the drum.
- 9
- Single origins on the shelf
- 2,400
- Cups poured a week
- Tue
- Roast day, rain or shine
Out the back
The roastery
Out the back, behind the glass wall we are unreasonably proud of, sits Hine — a 1987 twelve-kilo Probat, rebuilt twice and named by the regular who asked after her first. Every Tuesday she works through about 180 kilos: a washed Gedeb, a honey-process Chiapas, and the Huila that never leaves the lineup because you would riot.
We buy through importers who name the farm and pay well above C-price, rest every roast at least five days before it meets the grinder, and log every batch in a book kept by the till — you're welcome to read it. Friday at 10 the cupping table is open to anyone. No charge, no jargon test, just spoons.
The room
Mornings here
Kind words
Word from the regulars
“I've had their Gedeb three Tuesdays running and it's different and better every time. The roast log taped to the grinder is the nerdiest, best thing in Wellington coffee.”
“The subscription turned up the day after roasting with a note about why this lot tastes like plums. My dad in Christchurch is now fully obsessed.”
“Brunch till 2 means Sunday actually works with a toddler. Mushrooms on toast, crayons on the table, and coffee that ruins other cafes for you.”
Questions
The useful stuff
Subscriptions, wholesale, dietaries, and why we won't sell you beans roasted yesterday.
How does the bean subscription work?
Pick a rhythm — weekly, fortnightly, monthly — and a lane: the Huila, the roaster's-choice single origin, or decaf that we promise isn't sad. Bags post the day after roasting anywhere in New Zealand, and you can pause, swap, or cancel from one link.
Do you supply cafes and offices?
We wholesale to a small stable around the lower North Island: roast-day delivery, barista training at our bench, and machine advice without the upsell. Write to us — we take on partners we can actually look after.
Can you cater for dietaries?
The brunch menu marks gluten-free and dairy-free options, oat milk is standard with no surcharge, and the kitchen takes celiac and nut allergies seriously if you flag them when you order. The cardamom buns, tragically for everyone, contain everything.
When is roast day, and how fresh is too fresh?
Tuesday, every week. Espresso pulls best five to ten days off roast, so the counter runs last week's coffee while this week's bag rests at home. Every bag wears its date — that's the whole point.
Do you take table bookings?
Walk in for tables up to five. For six or more, message us a day ahead and we'll rope off the long table by the roaster — the warmest seat in Wellington, in the most literal sense.
From the roastery
Order this week's roast.
Tuesday's nine are bagged and rested: the lineup, the tasting notes, and what the crew is drinking are all in the shop. Posted tomorrow, anywhere in New Zealand — or just come in, the batch filter's on.
Come in