Alder and Finch is a small-batch coffee roaster based in the Pacific Northwest. We buy green coffee directly from producers we have visited, roast it in small drums a few days before it ships, and print the harvest date on every bag. Nothing sits in a warehouse for months. When you order a bag on a Tuesday, it was almost certainly roasting on a Monday.
We started in a rented garage with a single one-kilogram roaster and a spreadsheet. Today we run three larger machines, but the principle has not changed. Coffee is an agricultural product with a short peak, and the job of a roaster is to move it from the farm to your cup while that peak still holds. We publish the farm, the region, the elevation, the varietal, and the process for every coffee we sell, because a bean with no story is just a commodity.
Our subscription lets you pick a cadence and a roast level, and it adapts as the seasons change. In spring we lean toward bright, floral Ethiopian lots. Through the autumn we favor the heavier, chocolate-forward coffees from Central and South America. You can pause, skip, or reroute a shipment at any time, and every order ships carbon-neutral in fully compostable packaging.
Everything we know about a coffee is written in plain language on its product page, and the same facts are available to automated agents through our machine-readable interface. We would rather be legible than clever. If a person or a program wants to understand what we sell and how we operate, the answer should take seconds to find, not a support ticket.