Stone Ridge
Coffee roasters
Small-lot coffee roasted above the valley. Slow mornings, honest cups and a room that smells like toasted sugar.
About this page
Everything we point people to, in one place: the roast on the bar this week, how we brew it, and when the door is open. Updated each Wednesday evening after we cup the new lots.
This week: Ridge Line Blend
Roasted Tuesday — plum, cocoa nib, brown sugar
Featured
Two lots married in small batches: a washed highland coffee for clarity and a natural for the jammy middle. It drinks sweet as filter and holds its shape with milk.
Bags are weighed the morning after roast day, so there is always a rest date written on the label rather than a sell-by.
Shop the roastery
House blend — Ridge Line
250g and 1kg, whole bean or ground to order
Our everyday coffee. Tell us how you brew and we will grind for it; otherwise it leaves whole, which keeps it tasting like itself for longer.
Single origin: Hoja Verde Washed, bright — nectarine and lemon thyme New lot
A small arrival we are rationing: thirty-odd bags from one wet mill, roasted light enough to keep the acidity honest. Best as filter, served a little cooler than you think.
Every-other-Thursday bag One coffee, chosen by whoever is on the roaster
A standing order on a fortnightly rhythm. Some weeks it is the blend, some weeks it is the odd lot we only bought two sacks of. Pause it any time you are away.
Brew & learn
Our pour-over method Four pours, one grind setting, no scales drama
Rinse the paper, bloom with a splash, then three even pours with a pause between each. If it tastes thin, grind finer before you change anything else.
Saturday cupping table Taste the week's lots beside us, no experience needed
We set out six bowls, slurp loudly and argue about stone fruit for an hour. Eight seats, first come. Say hello at the bar and we will put your name on the slate.
Home espresso clinic Bring your machine's quirks, leave with a recipe
A short bench session for people fighting their grinder. We dial the blend with you, write the numbers down, and send you off with enough coffee to practise.
Visit the room
When we are open Thursday to Sunday, early until the bread runs out
Roasting happens Monday to Wednesday with the shutters down. From Thursday the bar is on, the grinder is loud and there is usually something warm cut into quarters.
On the bar today Filter, espresso and one odd thing we are testing
Two coffees on brew, the blend on espresso, and a third slot kept free for experiments — cold brew in summer, a milk-forward roast when the mornings turn.
Bring your own cup Any vessel, a little off the price, no lecture
Flask, jar, battered travel mug — we will rinse it and fill it. If you forget, our loaner shelf is by the door and we trust you to bring it back.
Field notes
Letters from harvest What the lots taste like before we buy them
Notes written at the sample roaster: which lots we liked, which we passed on, and the sometimes-boring reasons why. Read them at the bar or take a printed copy.
What we are reading The shelf above the grinder, borrowable
Mostly books about soil, weather and other slow things. Take one, leave your name on the card, bring it back whenever the next ridge walk brings you past.