Small-Batch Roasters · Est. TDB
We source exceptional green beans from independent farms, then slow-roast every batch by hand in our little riverside shed. Every cup tells a story worth sipping slowly.
Our Story
Otter Town Coffee started as a weekend obsession — a repurposed drum roaster, a folding table, and a deeply held belief that great coffee should be honest, traceable, and delicious.
Today we roast out of a small warehouse on the creek, and our beans still leave the roaster the same way they always have: in small batches, at the pace that quality demands. No shortcuts. No compromise. Just really good coffee.
Current Offerings
Gedeo Zone · Ethiopia
Huila Department · Colombia
House Blend · Multi-Origin
How We Roast
We visit farms directly, cup hundreds of samples, and only choose lots that make us put down our notebooks and just drink.
Before committing to a full batch, each green coffee is roasted in small samples and evaluated across multiple brew methods.
Using a 15kg drum roaster, we develop each profile by hand — adjusting heat and airflow based on the character of each bean.
Beans rest 48–72 hours after roast to degas, then are sealed and shipped within days so you get them at their peak.