About
A secondhand drum roaster, a building nobody wanted, and one roast day a week. Not much has changed.
How it started
Beanstop began in 2016 with a twelve-kilo drum roaster bought at auction and a lease on a building nobody wanted. The old cannery on 9th Street had been empty for a decade. It had good bones, three-phase power, and a loading door wide enough to get the roaster through.
We started selling to two cafes and a farmers’ market stall. We still roast on the same machine, in the same room, on the same morning of the week.
How we work
We buy lots of six to twenty bags, direct from the farm or through one importer we’ve worked with since the beginning. Small lots mean we can pay properly and still sell a bag for what a bag should cost.
One roast day, every Monday. Everything we sell that week comes off the drum that morning. Nothing is warehoused, nothing is blended to hide an off lot.
When a coffee is gone it stays gone until the next harvest. We would rather disappoint you in October than sell you something tired in March.
The people
Roaster, co-founder
Runs the drum and keeps the roast log. Spent six years on bar before deciding the interesting part happened earlier in the chain.
Green buying, co-founder
Handles sourcing, samples and the spreadsheet nobody else wants to open. Answers most of the email you send us.