Small-batch roasters · Since 2014
Coffee from people we know.
We buy green coffee from eleven farms we have stood on, roast it in twelve-kilo batches, and get it to you while it still tastes like the place it grew. Bags, a subscription, two cafés and a wholesale list.
Roasted weeklyNamed farmsPaid above FairtradeCompostable bagsFree delivery over $35Two cafésWholesale
- 11
- Farms we buy from by name
- 2
- Days from the drum to your door
- 42
- Tonnes of green coffee this year
- 2.1x
- The Fairtrade minimum, on average
One roaster, one drum, and a list of farms that fits on a page.
Kiln started as a twelve-kilo roaster in a lock-up behind the foundry. It is still the same roaster, and still the same idea: buy less coffee from fewer people, pay them properly, and roast it lightly enough that you can taste the difference between a Kenyan hillside and a Colombian one. We cup every lot before we buy it and every batch before it leaves.
- Roasted every Tuesday; nothing sits in a warehouse.
- The farm, the variety, the process and the price we paid, on every bag.
- Espresso and filter roasts, profiled separately for each lot.
02On the shelfRoasted this week
This week's coffee
03Farm to cup
Five hands between the tree and your cup
Only the red cherries, in three or four passes over the same trees across the harvest. It is slower and it is the single biggest thing in the cup.
On raised beds in the sun, turned every hour, covered at night. Washed, natural or honey, and we say which on the bag.
Samples come to the roastery in March. We taste forty lots to buy eleven, and we tell the farm why for the other twenty-nine.
Twelve kilos at a time, a profile for each coffee, and a cup off every batch before it is bagged.
A recipe for every coffee on the back of the bag, and six more on the brew page if you want to go further.
04Four ways inHowever you drink it
Buy a bag, or never run out
Subscriptions
Every two or four weeks, the roaster's pick or your favourite on repeat. Skip or cancel from an email.
Subscribe
The cafés
Mill Street and the Harbour, plus a bar at the roastery on Saturdays. Every coffee on the shelf, by the cup.
Find us
Wholesale
For cafés, restaurants and offices: fresh coffee weekly, barista training and a technician on call.
Trade list
“Most coffee is roasted to taste like coffee. We roast it to taste like where it came from.”
Maya Lindqvist · Head roaster
4.9·1,840 reviews
05The week
Tuesday, mostly
From Maya, who roasts it
I have roasted on the same machine for eleven years and I still taste every batch. The thing I have learned is that the roaster matters much less than the buying: a great coffee roasted carefully is lovely, and a dull coffee roasted perfectly is still dull. So we spend our money at the farm, not on the fit-out. If a bag ever tastes wrong to you, write to me and I will send another one and want to know why.
Maya Lindqvist
Head roaster, co-founder
We roast about eight hundred kilos a week. That is small on purpose, and it is why the date on the bag is always this week's.
@kilncoffeeFollow along
Flat white weather
Harvest in Huila
Batch 3, first crack
Bloom for thirty seconds
The Harbour at opening
New arrivals from Nyeri
The new espresso blend
Back in stock
Roasted Tuesday, posted Wednesday
Fresh for a month. Ours arrives on day two.
Order by Monday night and it comes out of the drum the next morning, into a bag with the roast date on it, and through your letterbox before the weekend.
Free delivery over $35. Every bag is compostable, valve and all.