A kitchen in Debrecen, and then a roastery

The family has run a restaurant in Debrecen for two decades. The coffee at the end of the meal was the one thing on the menu we never made ourselves, and eventually that stopped sitting right.

The roastery started as a 5kg drum in a back room in 2021. It is still small on purpose. We buy nine lots a season because that is the number we can taste properly, roast properly and talk about honestly.

Fair Sourcing. Strong Relationships. Shared Growth.

Prices are agreed before the harvest, not after the cupping table has decided what a lot is worth. That shifts the risk to us, which is where it belongs: we can carry a disappointing year, a smallholder at 2,400 metres cannot.

We work with And Coffee and Samson Z in Sidama, and directly with Martin Muriuki at Ngacha Estate in Kirinyaga. Both relationships are now in their fourth season. Nobody here is looking for a new supplier.

Shared growth means the boring things: paying deposits early, funding drying beds, buying the experimental lot that might not work. Separation costs money at the station, and it is the only way a careful farmer is ever paid more than a careless neighbour.

The restaurant is still there, two streets from the roastery, pouring the same coffee.