Our roastery
We named ourselves after the step most people never hear about.
Before green coffee is shipped, its last papery skin, the parchment, is hulled off. In Sumatra they hull it while the bean is still wet, and it gives the coffee its heavy, earthy cup. That was the first coffee we ever roasted, in a borrowed one-kilo drum, and it stuck.
A Hullwick week
- Sun 20:00
Orders close for Monday's roast. We weigh out the green coffee for every bag that was ordered.
- Monday
Roast day. Twelve-kilo batches, each one logged: charge temperature, first crack, drop time.
- Tuesday
The coffee rests a night, gets bagged and stamped with its roast date, and goes out with the morning post.
- Thursday
Second roast day, then the same again on Friday. Cupping on Friday afternoon decides next week's list.
Who we buy from
We buy green coffee through two importers who visit the farms and washing stations every season. Each coffee page names the region, the producer group, the process and the variety, so you know what you are drinking.
We only list a coffee after three of us have cupped it blind and agreed on its three taste notes. Those notes go on the label as shapes, so you can find the same kind of cup again without reading a wine list.
See the fifteen coffeesCredits
Photos: "Coffee Roaster-1" and "Green Coffee" by Visitor7, licensed CC BY-SA 3.0, via Wikimedia Commons; cropped and resized. Fonts: Besley and Onest, SIL Open Font License. Coffee bags and taste glyphs drawn for this example.