A scroll story · one bean, four stops
From a hillside to your cup.
We roast in a shed two streets from Miami Beach. Keep scrolling and follow one bean from the farm to the flat white in your hand.
01 · Origin
Grown slowly, high up.
Our house bean comes from a family farm in the Eastern Highlands of Papua New Guinea. Cool nights, volcanic soil, and cherries picked by hand when they are deep red.
1,650 mabove sea level
02 · The roast
Twelve minutes of attention.
Small batches, roasted to order on Tuesdays and Fridays. We stop the roast just after first crack, so the sweetness stays and the smoke never arrives.
204°Cdrop temperature
The roast curve · drawn as you scroll
Twelve minutes, one line.
Bean temperature over time. We charge at 200°C, let it dry, hit first crack at 196°C and drop at 204°C before the sugars go bitter.
03 · The pull
Twenty-seven seconds, every time.
Eighteen grams in, thirty-six out. Our baristas dial in the grinder every morning and again at lunch, because the air on the coast changes by the hour.
27 sfrom first drop to last
04 · The cup
Yours, at the window.
Twelve days from roast to cup, never more. Drink it in, take a bag home, and we will tell you when the next batch is ready.
12 daysroast to cup, at most
Keep scrolling · the gallery moves sideways
A morning at Ridge
Beans
Take the story home.
Roasted on Tuesdays and Fridays, posted the same day anywhere in Australia, or on the shelf by the door.
Order beansSubscription · build yours
Free postage · pause any time
The cafe
Open early, closed by two.
| Monday to Friday | 6am–2pm |
|---|---|
| Saturday and Sunday | 6:30am–1pm |
| Roast days, come and watch | Tue and Fri, 7am |