Our story
We started with a
single bag.
Loam began in a Portland garage with one borrowed roaster and a stubborn belief: that fresh, carefully sourced coffee shouldn't be a luxury reserved for cafés. We roast the way we'd want it made for us — in small batches, named for the soil it grows from.
Roasted in small batches, never warehoused.
Most coffee sits for weeks between roasting and your cup. We do the opposite. Every order is roasted to fill it, then shipped within 24 hours — so the bag on your counter is days old, not months.
We keep the roster small on purpose. Six coffees means we can taste every batch, adjust every profile, and actually know the farmers whose names are on the bag.
Sourcing
We pay for quality, and we name the farm.
Direct relationships
We buy through importers who share their contracts, and increasingly straight from the producers themselves.
Above fair-trade
Every lot we buy clears fair-trade floors — most of them by a wide margin. Better coffee should pay better.
Fully traceable
Region, farm, altitude, and process on every bag. If we can't trace it, we don't roast it.
Brew guides
Three ways to a better cup.
Start here, then adjust to taste. Sour means grind finer; bitter means grind coarser. The rest is practice.
Pour-over
22g coffee, 350g water just off the boil. Bloom 40s, then pour in slow circles.
French press
Coarse grind. Steep four minutes, break the crust, press slow and gentle.
Espresso
18g in, 36g out, around 28 seconds. Dial finer if it runs fast and thin.