Dan and I met in 2015 working at Workshop Coffee in London, where we learned that the best tasting coffees were often the most recently harvested. For something that has such a big impact on quality, we were surprised this information is rarely shared with the customer. Coffee is best treated like any other fresh produce, and we saw an opportunity to improve quality through the way we source and the producers we work with.
Over the next two years, the idea for a seasonal roastery started to take shape and in November 2017, we relocated to my hometown of Galway to make our dream a reality. Following the harvest calendar, the coffees and origins we work with are always changing, depending on which countries are harvesting and the coffees that taste best. By sourcing just the right amount to meet seasonal demand, we’re able to build a diverse range that is sweet and full of flavour all year round, which we’re really proud of!
But it’s not just about great tasting coffee. Environmental responsibility is at the heart of everything we do, and our goal is to build a coffee company for the future. We’re constantly looking for new ways to reduce our carbon footprint and be kinder to our planet. It’s a journey, and we’re by no means perfect, but we’ve made it our mission to do better.