About the roastery
Two people, one roaster and a shelf of good things
Larder roasts coffee once a week in a 12 kg drum roaster and sells it beside the pantry goods we use at home.
Monday
Weigh the green coffee for every order and bake the week's granola.
Tuesday
Roast day. Six or seven batches, light roasts first, every batch logged.
Wednesday
Pack and ship. The roast date is written on every bag.
Thursday
Cup the week's roasts side by side and adjust next week's profiles.
We started Larder in a rented corner of a bakery, with a second-hand roaster and three coffees. The shop is bigger now but still run by two people: one of us roasts, the other buys, packs and answers your email.
How we buy
We buy coffee from importers who can tell us which farms or co-operatives a lot comes from, and we buy the same coffees year after year where we can. The pantry shelf works the same way: honey from one apiary, oil from one family grove, jam from a kitchen two streets away.
What is on the label
Every product page shows the facts we would want to know ourselves: where it comes from, who made it, how it was processed, what it tastes like to us and what it costs per 100 g. If something is missing, write to us and we will add it.