Small-batch coffee, roasted on site at Ferro and poured the same way every time — no house blend that changes with the supplier.
Every bag sold at the counter was roasted in the room behind it, on a 12kg drum roaster run by one person. When we sell out of a roast, we sell out — we don't bulk-order in a substitute to fill the shelf.
Dialled in every morning before opening, checked again at midday. A flat white here tastes the same on a Tuesday as it does on a Saturday — that's the actual craft, not the latte art on top.
Beans go from the 12kg drum roaster to a finished bag in about 48 hours. Every batch is roasted on site, in the room behind the counter, then rested overnight so it has time to settle before it's pulled the next morning. Nothing sits in a warehouse waiting on a reorder, and nothing gets rushed onto the shelf before it's ready — if a roast needs an extra day, it gets one.
We sourced from 7 origins directly this year, working with growers and cooperatives we've actually met rather than buying off a broker's list. We run exactly one blend at a time, and it changes when the harvest does — not on a schedule, and never to hit a price point. When a lot sells out, we wait for the next one instead of quietly swapping in something cheaper.
Farm or cooperative, altitude, process, harvest date — on every retail bag, not just the ones that sound impressive. If we can't tell you where a bean came from, it doesn't go on the shelf.
Arch 12, Spa Road, Bermondsey, London SE16. Coffee to take away or drink in — no laptops after 11am on weekends, we're small.