N° 001 — HARVEST 2026 43.2000° N · 78.1945° W ALBION, NEW YORK

Slow-roasted.
Sourced with
intention.

A small-batch roastery on the banks of the Erie Canal. We source directly from twelve farms across three continents and roast each lot by hand.

Explore the Roasts How we roast

CUPPING SCORE

87.5

SPECIALTY GRADE

ROASTED

THIS
WEEK

SCROLL — THE STORY

Ethiopia Yirgacheffe✦ Colombia Huila✦ Kenya Nyeri✦ Guatemala Antigua✦ Panama Geisha✦ Rwanda Kinale✦

— THE HOUSE

Twelve years.
One obsession.

Since 2014, we've roasted fewer than forty lots per year. We don't scale. We don't rush. Every bag that leaves our roastery in Albion carries the name of the farmer who grew it, the altitude where it ripened, and the date it was roasted — by hand, on a 1978 Probat.

YEARS ROASTING

Since 2014

DIRECT FARMS

Across 3 continents

AVG CUPPING

86+

Specialty grade

ROASTED / WEEK

180lb

Small batch, always

— OUR PHILOSOPHY

Coffee is
agriculture.
Not a commodity.

The industry treats coffee as a product to be optimized. We treat it as a crop to be honored. That distinction — small as it sounds — changes everything: who we buy from, how we roast, and what ends up in your cup.

01 — SOURCE

Direct relationships, not brokers.

We visit every farm we buy from. We pay 2–4× fair-trade minimums. We know the farmer's children by name.

LEARN MORE →

02 — ROAST

By hand. By ear. By smell.

Our 1978 Probat is guided by a roastmaster who has logged 28,000 batches. No automation. No shortcuts. Every bean listened to.

THE ROAST LOG →

03 — SERVE

Within 21 days. Always.

Coffee is a living product. We roast twice weekly and ship within 48 hours. Every bag is dated. Every bag is traceable.

FRESHNESS PROMISE →

— CURRENT ROASTS · AUTUMN 2026

This week's table.

View all 12 lots →

LOT 26-041

LIGHT ROAST

Ethiopia Yirgacheffe

$24

KOCHERE · 1,950M · WASHED · HEIRLOOM

Jasmine, bergamot, stone fruit. A washed lot from the Konga washing station — luminous and tea-like.

LOT 26-042

MEDIUM ROAST

Colombia Huila

$22

SAN ADRIÁN · 1,780M · HONEY · CASTILLO

Milk chocolate, red apple, brown sugar. A honey-processed lot from Finca La Esperanza — round and comforting.

LOT 26-043

MEDIUM-LIGHT

Kenya Nyeri AA

$26

KARATINA · 1,850M · WASHED · SL28 / SL34

Blackcurrant, tomato, dark honey. A classic Kenyan with electric acidity and a long, juicy finish.

Shop All 12 Lots

— THE ROAST

Four stages.
One bean.

Every lot passes through the same four stages on our 1978 Probat UG-22. Each stage is monitored by hand — by sight, by sound, by smell. No two batches are identical.

12 MIN

Drying

Green beans lose moisture. The grassy scent fades. Color shifts from green to pale yellow.

4 MIN

Maillard

Sugars and amino acids react. The beans turn brown. Bread-like aromas develop.

90 SEC

First Crack

Steam escapes. The beans pop audibly. Acidity and origin character peak. We drop here for light roasts.

COOL

Development

Body and sweetness build. We extend this window for medium roasts — never past second crack.

— ORIGINS · 2026 HARVEST

From soil
to cup.

We travel to origin twice a year. We cup at the farm. We negotiate price directly. We ship green coffee in GrainPro-lined jute sacks — and we know every hand that touched it.

CONTINENTS

FARM PARTNERS

Read our sourcing report →

LATEST TRIP

Huila, Colombia

March 2026

— THE CRAFT

The Probat
of 1978.

Our UG-22 was built in Düsseldorf forty-eight years ago. It roasts 22 kilos at a time. It has no computer, no automated profile, no touchscreen. It has a thermometer, a sight glass, and a roastmaster named Daniel who has stood in front of it every weekday since 2014.

DANIEL KOWALSKI

"You don't roast coffee with a recipe. You roast it with attention."

HEAD ROASTER · 28,000 BATCHES

— WORDS FROM THE COUNTER

What people are saying.

I've been drinking specialty coffee for fifteen years. Ember & Origin is the first roastery where I can taste the farmer in every cup. Their Yirgacheffe is the cleanest coffee I've had this decade.

SARAH M. · SUBSCRIBER SINCE 2019 · ROCHESTER, NY

"The freshness is unreal. I can taste the difference between a bag roasted Monday and one roasted Thursday."

MARCUS T. · HOME BREWER · ALBION, NY

"We switched our café to Ember & Origin two years ago. Our customers notice. Our baristas notice. The beans notice."

JAMES R. · CAFÉ OWNER · LOCKPORT, NY

— QUESTIONS

Common questions.

How fresh is the coffee when it arrives? +

We roast twice weekly — Tuesday and Friday. Orders placed before noon ship the same day. Most customers in the Northeast receive their coffee within 48 hours of roasting. Every bag is hand-stamped with the roast date.

Do you offer wholesale to cafés and restaurants? +

Yes. We work with roughly forty wholesale accounts across Western New York and Pennsylvania. Wholesale pricing, training, and equipment support are available. Please email wholesale@websitename.online or call the roastery directly.

Can I visit the roastery? +

Absolutely. We're open Tuesday through Saturday, 7am–4pm, at 29 E Bank St in Albion. Walk-ins are welcome for coffee and beans. We also offer guided roastery tours every Saturday at 10am — no reservation required.

Do you ship internationally? +

We currently ship throughout the United States and Canada. International orders can be arranged by emailing hello@emberandorigin.online — we're happy to discuss options, though freshness guarantees become harder past 10 days in transit.

How should I store my coffee at home? +

In a cool, dark place — not the fridge, not the freezer. Keep it in the original bag (our valves are designed for this) or transfer to an opaque, airtight container. Drink within 3–4 weeks of the roast date for peak flavor.