We’re a small roastery that got tired of coffee that travels farther than it should before it reaches a cup.

ABOUT
RAW ROAST

Every day
for love

2019Roasting since

6Origins on rotation

18hrCold brew steep

0Middlemen

Illustration of an espresso machine pouring a cup

Our story

From one
small batch

Raw Roast started as one roaster, one counter, and a stubborn belief that coffee tastes better when the person who roasted it is the same person who hands it to you. We still buy the green beans ourselves, roast them in-house, and serve every cup the same day it’s roasted — no warehouse, no middlemen, no guessing how long a bag has been sitting around.

How we work

Roasted
with care

Roasting is a craft, and serving it well is another. We don’t split the two — the same care that goes into picking a green bean goes into the cup we hand you.

We roast in small batches so we can taste and adjust as we go. We test every new origin before we commit to it. We talk to the baristas pulling the shots, because they’re the ones who know what actually works. Nothing here is left to guesswork — it’s checked at every step, from the raw bean to the cup.

One process, start to finish

We buy the green beans, roast them ourselves, and serve them in-house. Nothing about our coffee passes through anyone else's hands before it reaches you.

What guides us

Freshness, consistency, and honesty about where the beans come from. We roast in small batches, log every one, and adjust the recipe when the coffee tells us to.

Sourced with care

We work directly with a small number of farms and importers we trust. We know where each batch comes from and how it was grown — that's the only way we can stand behind what we roast.

Room to grow

We started as a small roastery. As we grow, we're adding new origins, new equipment, and wholesale accounts — but batches stay small enough that we still taste everything before it goes out.

Best team

Like
family

We’re a small team, and it feels more like family than a workplace. Everyone helps everyone — behind the counter, in the roastery, wherever it’s needed that day. If that sounds like your kind of place, we’d love to hear from you.