A roastery the size of the town it's in.

Harbor & Pine started in the spring of 2014, in a rented corner of the Clove Street Bakery. A 5kg Diedrich, a chalkboard with three coffees, and a hunch that Port Haven might like a proper espresso.

Twelve years later, the roaster is a 30kg, the café is next door, and the hunch turned out fine. We roast about 1,200 pounds a week, supply 38 wholesale accounts from Tillamook to Yachats, and ship a monthly subscription to every state except Hawaii.

We buy from three farms directly: a cooperative in Huila, Colombia; a single estate in Gesha Village, Ethiopia; and a washing station in Nyamasheke, Rwanda. Our head roaster visits each of them every year.

What we care about

• Paying enough. We pay 2–3× the C-market price for every green bean we buy, and the contract shows the farmgate price, the export price, and what we paid.
• Roasting fresh. Nothing ships more than four days off the roast. If it's older than that, we drink it ourselves.
• Staying small. We could take more wholesale accounts. We don't, because at some point you stop being the roaster and start being a logistics company.