Lot 24 · Yirgacheffe · Honey process

Roasted Monday.
On your doorstep
by Friday.

A small-batch coffee roastery in Portland, Oregon. We work direct with three farms across Ethiopia, Colombia, and Guatemala — and we roast each lot the way it asks to be roasted.

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LOT 024 · MAY ROAST

N°24

Yirgacheffe / Ethiopia / peach · jasmine · honey

Single origin ✦ Small batch ✦ Roasted in Portland ✦ Shipped Tuesday ✦ Direct trade ✦ Compostable bags ✦ Single origin ✦ Small batch ✦ Roasted in Portland ✦ Shipped Tuesday ✦ Direct trade ✦ Compostable bags ✦

The current lineup · May '26

Three lots,
three farms.

Each bag is roasted the morning of the Monday before it ships. We never roast more than we'll ship that week — fresher, smaller, better.

Ethiopia

$22

Yirgacheffe Lot 24

Peach Jasmine Honey

1,950m · Gedeo Light · Honey

Colombia · Huila

$24

El Paraíso, Huila

Apricot Brown sugar Bergamot

1,720m · Cauca Medium · Washed

Guatemala

$23

Antigua, Finca Las Brumas

Dark chocolate Plum Walnut

1,580m · Antigua Dark · Natural

The way we drink it

A four-step
brewing guide.

You don't need expensive gear. A scale, a kettle, and a $20 Hario will get you 95% of the way. Here's how we do it.

STEP · 01

Weigh the beans

22 grams of whole bean, ground at the last possible moment. Medium-coarse, like coarse sea salt.

Beans22 g GrindMedium-coarse

STEP · 02

Heat the water

Filtered, just off the boil. 96°C is our target. Hotter and you burn the lighter roasts; cooler and you flatten the darker ones.

Water360 g Temp96 °C

STEP · 03

Bloom & pour

Bloom with 50 grams for 30 seconds. Then pour in slow concentric circles, 60 grams every 20 seconds, until you hit 360 grams total.

Bloom50 g · 30 s Total3:30 min

STEP · 04

Drink slowly

Take the first sip when it's still uncomfortably hot. Take the last sip when it's almost cold. You'll taste two different cups, and that's the point.

Yield300 ml Ratio1 : 16

Est. 2019 · Portland, OR

From the roastery

A small shop on
SE Division Street.

We started Field & Forge in 2019 with one used drum roaster, a few hundred pounds of green coffee, and a hunch that there was still room for a small shop doing things slowly.

Today we work direct with three farms — Lalisa in Yirgacheffe, the Rojas family in Huila, and Don Alfredo at Las Brumas in Antigua — and we still roast every bag ourselves, in batches of forty pounds, on a Tuesday morning before the city's awake.

— Maren & Theo

Maren Holst & Theo Park Co-founders & head roasters

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Roasted Monday. On your doorstep by Friday.

Three lots,three farms.