One roaster, one day a week, done properly.

Roastline started in 2018 when Marisol Vega, a former cafe manager, bought a used 15-kilo drum roaster from a bakery that was closing down. She roasted on Tuesdays because that was the only day the shared kitchen was free.

Seven years later we have our own space on Marshall Street, the same roaster (rebuilt twice), and still roast only on Tuesdays. It means every bag ships within a day of roasting and nothing sits on a shelf.

We buy from eleven producer groups, most of them for three years or more, and publish what we pay for every lot.