Lot 041 · Ethiopia
Ember No. 1
Guji · Washed Heirloom · 2,050 m
- Bergamot
- White peach
- Black tea
$22340 g whole bean
View this coffee
Providence, Rhode Island · Drum-roasted since 2014
Roasted on Tuesday.
On your table Thursday.
We buy green coffee straight from twelve producing partners, roast it in 12 kg drum batches on Wickenden Street, and stamp every bag with the day it came out of the cooling tray. Nothing sits in a warehouse learning to taste like cardboard.
Small batch12 kgRoast-dated
The lineup · Roasted 14 July
Six coffees.
Every one on the label.
Producer, altitude, process, roast level, and what we actually taste on the cupping table. If we can't defend a note, it doesn't go on the bag.
Lot 041 · Ethiopia
Ember No. 1
Guji · Washed Heirloom
- Bergamot
- White peach
- Black tea
- Producer
- Tesfaye Bekele
- Altitude
- 2,050 m
- Process
- Washed, 36h
- Best as
- Filter · V60
$22340 gView coffee
Lot 038 · Colombia
Oakline Honey
Huila · Yellow Honey Caturra
- Red plum
- Cane sugar
- Toasted almond
- Producer
- Finca La Aurora
- Altitude
- 1,780 m
- Process
- Yellow honey
- Best as
- Filter · Espresso
$20340 gView coffee
House blend · Yr-round
Wickenden Espresso
Brazil + Guatemala · 70/30
- Dark cocoa
- Hazelnut
- Molasses
- Producers
- Fazenda Rio Claro
- Altitude
- 1,150–1,600 m
- Process
- Natural + washed
- Best as
- Espresso · Milk
$18340 gView coffee
Lot 044 · Kenya
Nyeri AA
Nyeri · Washed SL-28 & SL-34
- Blackcurrant
- Tomato leaf
- Grapefruit
- Producer
- Gichathaini F.C.S.
- Altitude
- 1,900 m
- Process
- Washed, sun-dried
- Best as
- Filter · Chemex
$26340 gView coffee
Lot 036 · Guatemala
Antigua Bourbon
Antigua · Washed Bourbon
- Milk chocolate
- Baked apple
- Brown spice
- Producer
- Finca El Volcán
- Altitude
- 1,620 m
- Process
- Washed, 18h
- Best as
- Filter · Batch brew
$21340 gView coffee
Lot 029 · Peru
Nightshift Decaf
Cajamarca · Sugarcane EA decaf
- Maple
- Roasted pecan
- Dried fig
- Producer
- Cenfrocafé co-op
- Altitude
- 1,700 m
- Process
- Sugarcane EA
- Best as
- Anything, any hour
$21340 gView coffee
Sourcing & process
From the drying bed
to the cooling tray.
Rosa Villanueva flies to origin twice a year. We pay above the C-market on every lot and publish the FOB price on the bag — if a coffee costs more, it's because the farmer got more.
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Cup the offer table
Forty-odd samples land each season. We score blind on the SCA form, keep anything above 86, and buy the whole lot or none of it.
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Agree the price in the open
Farm gate, FOB, and our landed cost are printed on the back of every bag. Last season's average FOB: $3.85/lb — roughly 2.4× the C-market.
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Roast to a logged profile
Every batch runs against a saved curve on the Loring. Charge temp, first crack, development time — logged, and re-cupped before it ships.
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Bag it within 24 hours
One-way degassing valve, roast date stamped by hand. Coffee rests three days, then it's yours.
Subscriptions
Never run out.
Never drink it stale.
Pick a size, pick a rhythm. We roast on your ship date, not before. Skip, swap or cancel from any email we send — no phone call, no retention script.
The Cup
One bag a month. For the person with a single good pour-over habit.
$19/ month
- 1 × 340 g bag, monthly
- Rotating single origin
- Whole bean or ground to your brewer
- Free shipping in New England
The Carafe
Two bags every two weeks — one filter lot, one espresso. Our house rhythm.
$38/ 2 weeks
- 2 × 340 g bags, biweekly
- You pick filter, we pick the lot
- First access to micro-lots (under 60 kg)
- Free shipping, nationwide
- 15% off anything at the roastery bar
The Roastery
Three bags weekly for households, studios, and small offices that drink like one.
$62/ week
- 3 × 340 g bags, weekly
- Every new lot the week it releases
- Two seats at any Saturday cupping
- Free shipping, nationwide
- Pause any week, no limit
On the bar
What the people pouring it say.
We switched our espresso to Wickenden in March and stopped getting the “it's bitter today” complaints entirely. The batch consistency is the whole story.
They put the FOB price on the bag. I've been buying green for eleven years and I still don't know another roaster in the state who does that.
The Guji arrives Thursday and it's gone by Sunday. Bergamot is not a marketing word here — it's actually in the cup.
Poured daily at 34 cafés and kitchens
- Tidewater Coffee
- Salt & Stone
- Benefit Street Bakery
- The Hollow
- Fox Point Café
- Marrow & Vine
Visit the roastery
142 Wickenden.
The drum runs Tuesdays.
The bar is open to anyone. Come watch a batch drop, taste it flat on the cupping table, and take a bag home warm. No reservation, no minimum spend.
- MondayClosed — green intake
- Tuesday7:00 – 16:00 · roast day
- Wednesday – Friday7:00 – 17:00
- Saturday8:00 – 17:00 · cupping at 10:00
- Sunday8:00 – 14:00
Kiln & Alder Roastery
142 Wickenden Street, Providence, RI 02903
(401) 555-0148 · hello@kilnandalder.coffee
Before you order
Questions we get every week.
How fresh is the coffee when it lands?
We roast Tuesday and Friday and ship the same afternoon. Most US orders arrive two to four days after the roast date, which is stamped by hand on the bottom of every bag. Coffee peaks between days 5 and 21 — you'll get it right at the front of that window.
Whole bean or ground?
Whole bean by default, because grinding is where most of the aroma goes. If you'd rather we grind it, tell us the brewer — V60, Chemex, AeroPress, Moka, French press, batch brew or espresso — and we'll dial the grind to match.
What does "direct trade" mean here, specifically?
It means we buy from a named farm or co-op, we know the price they were paid, and we print it. Last season our average FOB was $3.85/lb against a C-market average near $1.60. It is not a certification and we don't pretend it is — it's a receipt.
Can I pause or skip a subscription delivery?
Yes, from any shipping email or your account page, up until the night before roast day. Skip one week or three, change your bag size, swap a lot, or cancel outright. No phone call, no offer to “stay a little longer.”
Do you supply cafés and restaurants?
We supply 34 accounts across Rhode Island and southeastern Massachusetts. Wholesale includes a free espresso dial-in on your machine, staff training at the roastery, and a standing Tuesday delivery. Email wholesale@kilnandalder.coffee for a price sheet.
Next roast: Tuesday, 6:00 a.m.
Order by Monday night.
Drink it Thursday.
Twelve farms, six coffees, one drum, and a date stamped by hand on the bottom of the bag. Start with a single bag or let us send one every week — either way, it goes in the roaster with your name already on it.
Roast-datedAlwaysBy hand