Single-Origin Craft Roastery

Where Fire Meets terroir

We source the world's finest single-origin beans and roast them with meticulous precision — transforming raw green coffee into liquid art, one batch at a time.

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Years of Craft Roasting

Our Story

Born from an obsession with the perfect cup

In the highlands of Ethiopia, on a misty morning in 2010, our founder Elena Vasquez tasted a coffee that changed everything. A single sip of a Yirgacheffe prepared by a local farmer revealed depths of flavour she never knew coffee could possess — bright citrus, jasmine florals, a honeyed sweetness that lingered long after the cup was empty.

That moment ignited a decade-long pilgrimage across four continents, from the volcanic slopes of Guatemala to the terraced hills of Rwanda, learning the ancient art of roasting from masters who treated every bean as a sacred artifact.

Ember & Origin was founded on a singular belief: that every coffee has a story encoded in its cellular structure, waiting for the right roaster to unlock it. We don't just roast coffee — we translate terroir into cup.

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Direct Trade

We buy directly from farmers, paying 40% above fair trade minimums.

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Small Batch

Every roast is 15 kg or less, profiled individually for peak expression.

✈️

Roast to Order

Your coffee is roasted within 48 hours of your order — never pre-roasted.

Bean Origins

Sourced from the world's finest growing regions

Each origin carries the fingerprint of its terroir — the soil, altitude, climate, and the hands that nurtured it.

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1,900m

Yirgacheffe, Ethiopia

Konga Washed

Bright bergamot, white peach, raw honey. Delicate and floral with a silk-like mouthfeel.

Floral Citrus Light Roast

1,750m

Huila, Colombia

El Paraiso Double Anaerobic

Strawberry candy, dark chocolate, panela sweetness. Rich and complex with a long finish.

Chocolate Fruity Medium Roast

1,600m

Antigua, Guatemala

Huehuetenango Bourbon

Toasted almond, caramel, red plum. Volcanic soil lends a distinctive smoky depth.

Nutty Caramel Med-Dark

2,100m

Nyeri, Kenya

Gathaithi AA

Blackcurrant, blood orange, tomato leaf. Bright, juicy acidity with wine-like complexity.

Bright Berry Light Roast

1,800m

Nyamasheke, Rwanda

Bumbogo Honey

Red grape, brown sugar, hibiscus. Honey-processed for enhanced sweetness and body.

Sweet Honey Process Medium

1,700m

Boquete, Panama

Geisha Natural

Jasmine, mango, Earl grey tea. Our crown jewel — ethereal, perfumed, transcendent.

Geisha Floral Light Roast

The Roasting Process

From green bean to golden moment

Our four-stage roasting protocol transforms raw potential into controlled brilliance. Each phase demands precision, instinct, and respect.

160°C

The Charge

Green beans enter the preheated drum. Moisture begins its slow escape. The Maillard reaction hasn't begun — we're building thermal momentum, laying the foundation for even development.

190°C

Yellowing & Maillard

Sugars and amino acids collide. The beans shift from green to yellow, releasing hay-like aromas. This is where body and sweetness are built — too fast loses complexity, too slow bakes flat.

210°C

First Crack

The beans sing — audible pops signal water vapour escaping under pressure. This is the defining moment. Acidity peaks, aromatics bloom. Every second now shapes the final cup.

218°C

Development & Drop

We extend development by precise seconds based on the bean's origin and density. Then an immediate quench onto the cooling tray — locking in the flavours we've coaxed from the fire.

The Barista's Table

Master the ritual at home

Our roasters have curated brew guides so you can extract the very best from every bag. Water, grind, time, temperature — every variable matters.

Pour-Over (V60)

3:30 min

Heat 350ml filtered water to 93°C. Rinse the V60 filter with hot water and discard.
Grind 21g of coffee to medium-fine — resembling sea salt in texture.
Pour 45g of water in a slow spiral, blooming the coffee. Wait 30 seconds as it degasses.
Pour in two stages: 150g by 1:15, then the remaining water by 2:00. Keep the spiral tight and even.
Allow the draw-down to finish by 3:30. The bed should be flat and even — a sign of proper technique.

French Press

4:00 min

Bring 500ml water to a boil, then let rest to 94°C. Pre-warm the press with hot water.
Grind 30g coffee coarse — roughly the texture of rough sand or crunchy sea salt.
Add coffee to the press, pour all water at once. Stir gently once to saturate all grounds.
Place the lid on but do not plunge. Let steep undisturbed for exactly 4 minutes.
Press slowly and steadily — 20 seconds for the full press. Pour immediately to avoid over-extraction.

AeroPress Inverted

2:00 min

Invert the AeroPress. Heat 220ml water to 90°C — slightly cooler to tame bitterness.
Grind 17g coffee fine-medium, close to table salt. Drop into the inverted chamber.
Pour 220g water in one go. Stir twice, then cap and seal. Steep for 1:30.
Flip onto your mug. Press firmly and steadily for 30 seconds until you hear the hiss of air.
Clean immediately. The resulting cup is clean, bright, and remarkably concentrated — adjust dilution to taste.

Cold Brew Concentrate

16 hours

Grind 120g coffee very coarse — the largest setting on most grinders. Think raw sugar crystals.
Combine with 750ml cold filtered water in a jar or Toddy brewer. Stir to wet all grounds.
Cover and refrigerate for 16 hours. No agitation needed — time does the work.
Filter through a fine mesh, then a paper filter for clarity. The result is a smooth concentrate.
Serve at 1:1 concentrate-to-water ratio over ice. Keeps refrigerated for up to two weeks.