Our story
We’d rather be late than loud.
Halden started in 2014 with a secondhand twelve-kilo drum roaster in a boat shed on the Skagit flats. We still roast on it. Every batch runs a few minutes longer and a few degrees cooler than the textbook says — a slower curve that trades shelf-shouting brightness for the kind of sweetness you notice on the third sip.
We buy from nine producers, pay them directly, and print their names on the back of every bag. That’s the honest part.
- kilos per batch, never more
- 12kg
- producers, all paid direct
- 9
- hours from roaster to post
- 24h
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01 — Source
Nine farms, visited in person
We commit to each lot before harvest so growers can plan, and we pay for quality we can taste — not a commodity index.
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02 — Roast
Tuesdays, twelve kilos at a time
A longer, gentler profile for each coffee, cupped the next morning. If a batch misses, it doesn’t ship.
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03 — Send
Out the door within a day
Valve-sealed in compostable bags and posted Wednesday, so it peaks in your kitchen rather than our warehouse.