We push beans to the threshold — where sweetness meets smoke, where a single degree separates transcendence from ash. This is not an accident. This is obsession.
Ember & Ash was born in a converted warehouse in Oakland, 2019 — founded by Nadia Chen and Marcus Webb, a food scientist and a structural engineer who found their shared obsession in the Maillard reaction. Not the idea of it. The actual chemistry: the 140°C window where amino acids and reducing sugars collide into the caramelized, complex compounds that make a truly exceptional cup.
Every bean we roast is sourced directly from farmers we’ve visited, broken bread with, and returned to. Small-batch means 15–25 kg per run. We cup every batch before it leaves the building. If it doesn’t make us put down our phones and just — drink — it doesn’t ship.
Three roasts. Three countries. One uncompromising standard.
Three steps. Zero shortcuts. Radical transparency at every stage.
We travel to the farms. We pay above Fair Trade minimums — because exceptional farming deserves exceptional compensation.
15–25 kg batches. Drum temperature logged to the second. We roast to the bean, not to a timer.
Rested 24–48 hours post-roast. Nitrogen-flushed valved bags. At your door within 72 hours of the roast date.
The best cup you’ve ever had wasn’t an accident. It was a decision — made a thousand degrees before you woke up.
New roasts land before they hit the shop. Limited seasonal lots, early access to collab drops, and occasional missives from the roastery floor. No noise. Just fire.
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