Small-batch · Single-origin · Wood-fired

The slow art of
fire-roasted coffee.

We roast every bean over seasoned oak embers, coaxing out smoke, caramel, and stone-fruit sweetness that no gas roaster can touch.

Explore the beans Our craft
Scroll
Ethiopia Yirgacheffe✦ Colombia Huila✦ Guatemala Antigua✦ Kenya Nyeri AA✦ Sumatra Mandheling✦ Ethiopia Yirgacheffe✦ Colombia Huila✦ Guatemala Antigua✦ Kenya Nyeri AA✦ Sumatra Mandheling✦

— Our story

It started with a wood stove and a stubborn idea.

In 2014, our founder Mara quit her engineering job, bought a cast-iron roasting drum, and hung it over an oak fire in a converted barn outside Portland. Everyone said it was impractical. They were right. But the first batch — a washed Ethiopian Yirgacheffe kissed with cedar smoke — told us to keep going.

Today we still roast in small batches over wood. Every origin tells a different story in the flame, and we listen carefully to each one.

Ember & Oak roastery interior
The barn, winter 2015

— Current harvest

Five origins, five conversations.

Ethiopia

Yirgacheffe

JasmineBergamotStone fruit

Washed, light roast. The oak fire lifts the florals without burying them. Our most delicate cup.

$24 / 250g
Colombia

Huila Pink Bourbon

Red appleBrown sugarCocoa

Honey-processed, medium roast. A crowd-pleasing balance of sweetness and body, with a smoky finish.

$22 / 250g
Guatemala

Antigua Bourbon

Dark chocolateToasted walnutSpice

Washed, medium-dark roast. The oak smoke leans into the natural chocolate weight. Made for slow mornings.

$23 / 250g
Kenya

Nyeri AA

BlackcurrantTomatoCane sugar

Washed, light roast. Bright, structural, almost wine-like. The fire tempers the acidity into something velvety.

$28 / 250g
Indonesia

Sumatra Mandheling

CedarTobaccoDark molasses

Wet-hulled, dark roast. Earthy and heavy, and the wood smoke turns it into a thunderstorm in a cup.

$21 / 250g
Pour-over brewing

— The craft

Why wood fire changes everything.

Gas roasters are precise but sterile. They heat the bean from the outside in, which is efficient and forgettable.

Wood fire is radiant and alive. The heat wraps the drum unevenly, forcing us to listen — to smell, to watch the smoke, to adjust by hand every thirty seconds. The oak itself contributes a faint, sweet smoke that threads through the bean without overpowering it.

The result is coffee that tastes roasted, not just brewed. You can taste the fire. You can taste the patience.

2 kgMax batch size
14 minAverage roast
72 hRest before shipping

— Visit us

Come sit by the fire.

The roastery barn is open Thursday through Sunday. Walk in for a pour-over, watch a roast, or take a bag home. No reservations, no rush.

The Barn

412 Cooper Creek Road
Portland, OR 97222

Hours

Thu – Sun
7am – 3pm

Reach us

[email protected]
+1 (503) 555-0142

Order online