Our story · started with one drum
We took a warehouse because the roaster would not fit anywhere else.
Dune & Bean started in 2019 as a 12-kilo drum in a shared unit on street 8, selling bags to three restaurants and anyone who knocked. The bar came later, and only because people kept turning up wanting a cup of what they could smell from the road.
We still buy in whole lots rather than blends, still roast in the same warehouse, and still grind every dose at the bar. Nothing is held over: a batch that is more than nine days off the drop comes off the hopper and goes home with staff.
Six origins stay open at any time. The bar will happily pour you a taste of two of them side by side before you decide.
The numbers, honestly
- Opened
- 2019
- Batch size
- 12 kg
- Origins open
- 6
- Days from drop to bin
- 9 max
- Cups on a Friday
- ≈ 640
What is on the shelf
Every lot is bought whole and priced before harvest. The label carries the same four things every time.
| Lot | Origin | Process | Altitude | Tastes like |
|---|---|---|---|---|
| Wadi lot 07 | Yirgacheffe, Ethiopia | Washed | 1,950 m | Grapefruit, brown sugar, jasmine |
| Sidama 12 | Sidama, Ethiopia | Natural | 2,100 m | Blueberry, cocoa, cane sugar |
| Huila 04 | Huila, Colombia | Washed | 1,750 m | Red apple, caramel, almond |
| Kirinyaga 02 | Kirinyaga, Kenya | Washed | 1,800 m | Blackcurrant, tomato leaf, syrup |
Everything happens in one warehouse
There is no central kitchen and no third-party roaster. The drum is twenty metres from where you order.
01
We buy whole lots
One farm, one process, one price agreed before harvest. Six lots open at a time, listed by altitude and picking date on the bag.
02
We roast in twelve-kilo batches
Small enough that a batch is drunk within nine days of the drop. The profile for each lot is logged and the log is on the wall.
03
We grind at the bar
Nothing is pre-ground and nothing is pre-dosed. It costs us thirty seconds a cup and it is the difference you taste.
Every batch is logged: charge temperature, turning point, first crack, drop. Ask at the bar and we will show you the curve for whatever is in your cup.