Our story
From a garage to a roaster.
Copper Hill began with a second-hand sample roaster in a garage and a stubborn belief that good coffee should taste like the place it came from.
Six years on we still roast in small batches, twice a week, and we still know the farmers who grow what we buy. Nothing sits in a warehouse waiting for you; it goes from the drum to your door.
We roast light enough to taste the fruit and dark enough to make a proper flat white. Tell us how you brew and we will point you at the right bag.
— Mara & Dev
2Roast days a week
100%Traceable to the farm
48hRoast to dispatch
8Farms we buy from