Origin01
Harvest week on a family farm in the hills
Ten days with the Ortiz family at 1,800 meters: picking only the red cherries, and why that adds a week to everything.
3 Oct 2026 · 8 min readRead the note
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Field notes
From the farm to your cup, written down.
Kettlesmoke Coffee, Bristol. Where our beans come from, how we roast them and the shots it takes to get a blend right, written by the people who do it.
11farms visited in 2026
4new notes a month
Roastery02
Why we roast light, and the two coffees we don't
Light roasts taste of the farm; dark roasts taste of the roaster. Our head roaster on the two beans we still take darker.
17 Oct 2026 · 6 min readRead the note
Café03
Dialing in a new espresso, shot by shot
Grind, dose, time, taste, repeat. Twenty-two shots to get our winter blend right, with every number we wrote down.
24 Oct 2026 · 5 min readRead the note
Shipping04
How a sack of green coffee gets to Bristol
From the dry mill to our door in nine weeks: two ports, one train and a very patient freight agent.
31 Oct 2026 · 7 min readRead the note
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