We travel the world to find the rarest green beans, then roast them in our Portland micro-roastery with obsessive care and warmth.
What started as Maya Chen's obsession with a hand-crank roaster in her Portland garage has grown into one of the Pacific Northwest's most beloved specialty roasteries. Every single step of our process remains true to that first batch.
We believe great coffee starts long before the roast. It starts with a farmer in Ethiopia, Guatemala, or Colombia who tends their trees with generational wisdom. We pay above fair-trade prices because it's simply the right thing to do.
Each blend is named after the landscape that shaped it. Brewed any way you like.
Four deliberate steps that happen every week inside our roastery on NW Glisan Street.
We visit farms directly in peak harvest season and select only the top 5% of each crop — cup after cup after cup.
Green beans are cupped by our licensed Q-graders and scored to SCA standards before we ever place an order.
Each batch is profiled by hand on our 1960s Probat drum roaster, logged, tasted, and approved before bagging.
Orders ship within 24 hours of roasting — always — in fully compostable, nitrogen-flushed bags for peak freshness.
We've shipped to every US state and 30+ countries. Here's what a few customers shared.
Dusk & Ember changed how I think about Ethiopian coffee. I've been a subscriber for two years and the quality never wavers. It's the first thing I look forward to every morning.
As a café owner I've tried hundreds of roasters. Ember & Oak is the only one I trust to deliver consistent quality week over week. My customers ask for it by name now.
I converted my entire office to a Midnight Smoke subscription. People actually come in early now. I am not kidding. Best dark roast on the market — nothing comes close.
Every bag comes with a tasting card that tells you exactly which farm, region, and altitude your beans came from.
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