Duluth, Minnesota — North Shore of Lake Superior

Small-batch coffee,
roasted by the lake.

We roast in small lots on the cold north shore, where the water shapes everything — the air, the light, and the way a bean opens up. Slow roasts, honest coffee, delivered to your door.

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Ethiopia — Yirgacheffe Washed Colombia — Huila Washed Guatemala — Antigua Washed Kenya — Nyeri Washed Sumatra — Mandheling Natural Brazil — Cerrado Natural Costa Rica — Tarrazu Honey Peru — Chanchamayo Washed Ethiopia — Yirgacheffe Washed Colombia — Huila Washed Guatemala — Antigua Washed Kenya — Nyeri Washed Sumatra — Mandheling Natural Brazil — Cerrado Natural Costa Rica — Tarrazu Honey Peru — Chanchamayo Washed

The Current Roasts

Four lots on the bar right now.

Every bag is roasted to order in lots under forty pounds, then rested and cupped before it ships. Here is what is coming off the drum this week.

North Shore

Blend — Duluth, MN

House

CedarLake mistMaple

Roast levelMedium

$18 / 12 oz

Yirgacheffe

Ethiopia — Gedeb

Light

BergamotJasmineStone fruit

Roast levelLight

$21 / 12 oz

Mandheling

Sumatra — Aceh

Dark

CocoaCedarMolasses

Roast levelDark

$19 / 12 oz

Huila

Colombia — Pitalito

Medium

CaramelRed appleWalnut

Roast levelMedium

$20 / 12 oz

Tarrazu

Costa Rica — Dota

Honey

Brown sugarOrangeHoney

Roast levelMedium-light

$20 / 12 oz

Brew It Right

Find your ratio.

Pick a method and how many cups you are making. We will tell you exactly how much coffee and water to weigh out.

Cups

Coffee dose30g

Water500ml

Ratio1:16.7

This Week at the Drum

Roast log.

We keep a running log of every lot that comes off the drum — origin, roast profile, and the notes we pulled at the cupping table.

Monday07:40 — 09:15

Yirgacheffe, Lot 214

First crack at 8:12, dropped light to keep the florals bright. Cupped clean with a long jasmine finish.

Charge 204°C · Drop 198°C · 11:35 total · 30 lb

Tuesday06:50 — 09:40

Mandheling, Lot 215

Slow development through the Maillard phase. Deep cocoa, low acidity — the north-shore winter cup.

Charge 196°C · Drop 210°C · 14:20 total · 40 lb

Wednesday08:10 — 10:00

Huila, Lot 216

Balanced and forgiving. Caramel sweetness with a red-apple brightness that holds up in milk.

Charge 202°C · Drop 205°C · 12:50 total · 35 lb

Thursday07:20 — 09:05

Tarrazu, Lot 217

Honey-processed, pulled medium-light. Brown-sugar body with a bright orange top note.

Charge 200°C · Drop 201°C · 12:10 total · 30 lb

Friday06:30 — 09:50

North Shore Blend, Lot 218

Our house blend, dialed for the cold. Cedar and maple over a lake-mist finish. Resting until Sunday.

Charge 198°C · Drop 207°C · 13:40 total · 40 lb