A roastery built around one drum and a lot of stubbornness
Ember & Oak began in 2014 in a rented garage in Dhaka, with a single second-hand roaster and a conviction that most coffee sold locally was roasted far too dark, far too long ago. We started roasting in batches small enough to sell within the week — a habit we've never broken.
A decade later we still roast everything ourselves, cup every batch before it ships, and work directly with the same handful of cooperatives each season. Nothing here is automated past the point where a person can still taste the difference.
How a bag reaches your counter
Four stages, in order, every single batch.
Source
We buy directly from cooperatives and individual farms in Ethiopia, Colombia, Kenya, Sumatra and Guatemala, paying well above commodity price for lots that cup exceptionally.
Roast
Green beans are roasted in 12kg batches on our drum roaster, profiled separately for each origin to bring out its specific character rather than a house-standard flavor.
Rest
Every batch rests for 48 hours after roasting to let CO2 escape, then is cupped by our team before it's approved for sale.
Ship
Bags are packed with one-way valves and shipped within days of roasting, so what arrives at your door is as close to peak freshness as coffee gets.
Direct Trade
We know the names of the farms we buy from, and visit them each season.
Low Waste
Chaff is composted, packaging is recyclable, and nothing is roasted on spec.
Small Team
Nine people roast, pack and ship every order that leaves our door.
Taste a batch for yourself
Every bag ships with the roast date, origin details, and brewing notes printed right on the label.
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