Portland, Oregon · Roasting since 2016
Roasted in small batches, bought direct from nine farms.
A small-batch roastery in Portland. We buy directly from nine partner farms in Colombia, Ethiopia, and Guatemala, roast on a 15 kg Loring, and supply cafés across the Pacific Northwest.
The roastery in three lines
Small-batch, since 2016
We roast on a 15 kg Loring roaster and buy directly from nine partner farms across Colombia, Ethiopia, and Guatemala.
Wholesale first
Copperline supplies 40+ cafés, restaurants, and grocers across the Pacific Northwest, with espresso dial-in, equipment setup, and barista training included.
A direct line for home
Single-origin coffees, two seasonal blends, and a decaf, plus a monthly subscription for drinkers who buy direct.
The roastery
Coffee with a farm attached
Most of the coffee business runs on volume: bigger roasters, cheaper green, more bags. We run in the other direction.
Nine partner farms in Colombia, Ethiopia, and Guatemala sell to us directly, and each lot is roasted on a 15 kg Loring in batches sized for the lineup. Small batches mean the coffee still has a farm attached by the time it reaches the cup.
That's the trade we make: smaller scale on purpose, so the distance between farm and cup stays short.
Questions, answered plainly
Do you sell wholesale?
Yes. We supply cafés, restaurants, and grocers across the Pacific Northwest, with espresso dial-in, equipment setup, and barista training included in every account.
Where do your coffees come from?
We buy directly from nine partner farms in Colombia, Ethiopia, and Guatemala, so we know exactly where each coffee comes from and who grew it.
How does the subscription work?
It's a monthly subscription to our direct line: single origins, two seasonal blends, and a decaf. We'll set it up around what you drink.
Do you roast decaf?
Yes. Alongside the single origins and the two seasonal blends, we roast a decaf in the same small batches.
Bring Copperline into your café
Wholesale accounts include espresso dial-in, equipment setup, and barista training. It starts with a conversation.
Vol. I
The Roastery Journal
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