About the roastery
A 15kg drum in Seddon, seven producers, three rooms and no plans for a fourth.
STILLPOUR started in 2014 with a 5kg roaster in a Seddon garage and one wholesale account, which was a bakery two streets away that is still on the books. The drum is bigger now and there are three rooms, but the buying list has barely changed: seven producers, most of them in a fourth or fifth season with us.
We roast on Tuesday and Friday and cup everything on the Thursday after, including the lots we have roasted a hundred times. Profiles get adjusted more often than people expect, because a coffee behaves differently in month eight of a harvest than it did in month two, and pretending otherwise shows up in the cup long before it shows up in a spreadsheet.
Green coffee is bought through two importers and, for the Colombian lots, directly from a producer group in Huila we first visited in 2018. We publish what we pay per kilogram of green on request; it is not on the site because the number without the context of the harvest is close to meaningless, but the question gets a straight answer.
What we will not do
Dark roast to hide a lot
If a coffee will not hold up at our filter profile, we do not buy it again.
Sell without a roast date
Every bag carries the day it came off the drum, not a best-before guess.
Open a fourth room
Three is what the roastery can support without the bar work getting worse.
Fifty-lot menus
Eight lots at a time. Anything more and half of them sit long enough to go flat.
The team
Eleven people work across the roastery and the three rooms. Two roast, one buys and cups full-time, and the rest are on the bars, most of them across more than one room. The roastery counter is staffed by whoever roasted that week, which is the fastest way to get an honest answer about a lot.
Training runs in-house, and wholesale customers are welcome at it. Sessions are on the second and fourth Wednesday of each month at Seddon and cover dial-in, milk texture and basic machine maintenance.