Barista pouring water over a row of pour-over drippers

Roasted Tuesday & Friday · Shipped the same day

Coffee worth slowing down for.

Quillmoor roasts single-origin coffee in 12 kg batches and ships it within hours of cooling — so your bag arrives at its peak, not months past it.

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Why it tastes different

01

Traceable lots

Every bag names its farm or washing station, the altitude and the harvest. No anonymous blends.

02

Roasted to order

We roast only what's been ordered, twice a week. Nothing sits in a warehouse.

03

Dialled for flavour

Each lot gets its own roast profile, tasted blind on the cupping table before release.

Freshly roasted beans spilling from a burlap sack

Our story

A small roaster with a long memory

We started with a 5 kg drum in a borrowed garage and a notebook of roast curves. Nine years later the drum is bigger, but the notebook habit stayed: every batch is logged, cupped and remembered.

More about us

On the roaster this week

All coffee →
A ceramic bowl of light-roasted coffee beans
light roast

Guji, Ethiopia · 2,100 m

Ethiopia Guji — Hambela

Jasmine, bergamot, peach

Delicate, floral and bright. Our favourite pour-over coffee this season. Very tasty

₪72.50/ 250 gBuy →
Black coffee in a glass cup casting a long shadow
medium roast

Huila, Colombia · 1,750 m

Colombia Huila — La Plata

Red apple, panela, cocoa

Round and sweet with a juicy finish. Great as filter or a long black.

₪64.00/ 250 gBuy →
Close-up of dark roasted coffee beans
dark roast

Cerrado Mineiro, Brazil · 1,100 m

Brazil Cerrado — Fazenda Alta

Dark chocolate, hazelnut, molasses

Heavy body, low acidity, big chocolate. Built for milk.

₪58.00/ 250 gBuy →

From the journal

All posts →
A single cup of coffee on a warm beige surface

How to read a specialty coffee label

Altitude, process, varietal — what the words on the bag actually tell you about the cup.

A cup of black coffee on a wooden table

A better pour-over in five minutes

The four variables that matter, and the recipe we use on the cupping bench every morning.

Two portafilters with ground coffee and beans

Why we only roast twice a week

Freshness isn't a slogan — it's a schedule. Here's how our Tuesday/Friday rhythm works.

Your next bag, roasted this week

Order by Monday night for Tuesday's roast, or by Thursday for Friday's.

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