Yirgacheffe Kochere
Bergamot, white peach, jasmine
- Origin
- Gedeo Zone, Ethiopia
- Altitude
- 1,950m
- Process
- Washed
- Roast
- Light
$21 / 12oz
Portland, Maine · Est. 2016
We roast in short runs, on purpose.
Every batch is logged from green bean to first crack. Small enough runs that we taste what we sell — not a sample from three months ago.
CHARGE 200°CTURNING POINTFIRST CRACK 205°C
The short version
Ember & Ash started as a 1kg sample roaster on a kitchen counter. It’s a bigger drum now, but the batch sizes are still small enough that one person can taste every run before it ships.
We buy from importers who pay above Fair Trade minimums, ask for the farm and the processing method on every invoice, and drop any lot that doesn’t cup clean. If a coffee tastes flat, it doesn’t get a bag — it gets used for staff cold brew instead.
How a batch gets made
Green bean to cooling tray
Cup
Every incoming lot is cupped blind against the current menu before we commit to a bag size.
Charge
Beans go in at 200°C. We log charge temp, batch weight, and ambient humidity by hand.
Develop
We track the curve past the turning point, easing the rate of rise toward first crack.
Rest
Roasted coffee rests 48 hours minimum before bagging, so CO₂ doesn't blow out your pour-over.
This week’s roast log
Three coffees, right now
We keep the list short. When one sells out, we roast the next lot — we don’t hold inventory.
Huila Reserve
Brown sugar, red apple, cocoa nib
- Origin
- Huila, Colombia
- Altitude
- 1,750m
- Process
- Washed
- Roast
- Medium
$19 / 12oz
Mandheling
Cedar, dark chocolate, tobacco
- Origin
- North Sumatra, Indonesia
- Altitude
- 1,300m
- Process
- Wet-hulled
- Roast
- Medium-Dark
$20 / 12oz
The bar is open Tuesday–Sunday.
214 Harbor Street, Portland, ME. Pour-over bar, retail bags, and a roast log posted daily.