Our Roastery Story
From Green Bean to Golden Hour
Ember & Oak started in a Nashville garage with a secondhand roaster and a stubborn belief: great coffee should taste like the place it comes from — and the place it is poured. Today our roastery fires up every Tuesday and Friday, and no bean we serve is ever more than two weeks off roast.
01Roasted in-house, twice a week — watch the roaster work from the café bar every Tuesday and Friday morning.
02Direct relationships with growers in Ethiopia, Colombia, and Sumatra — fair prices, traceable lots.
03Cupped before it ships — every lot is tasted and scored by our head roaster before it reaches your cup.
