Longshore started in 2019 with a 5kg sample roaster in a lock-up at Wapping Wharf, selling to three cafes who took a chance on us. We are still within a hundred metres of that lock-up, on a 15kg drum, and two of those three cafes still buy from us every week.
What we buy
We buy through a small number of importers who will tell us what the grower was paid, and we print that figure on the back of the bag alongside the harvest year and the roast date. It is not a certification and we make no claim about it beyond the number itself. If we cannot get the number, we do not buy the lot — which is why the range is six coffees and not sixteen.
How we roast
Profiles are built on the cupping table rather than from a curve, and they get revisited through the season as the coffee ages in the sack. Everything is roasted to order between Monday and Thursday and goes out the same afternoon, so what arrives is rarely more than three days off the drum. Rest espresso about a week; filter is drinking well after three days.
Find us
Wapping Wharf, Bristol, United Kingdom.
The roastery door is open Thursday and Friday, 9am until 2pm, and there is usually something on the brew bar.