Very few roasters in North America still roast coffee over a living wood fire. We're one of them — and after a quiet season, the fire is being lit again.
Join the Relaunch List The Woods
Before gas drums and computer-controlled convection, every coffee bean on earth met its roast over burning wood. We never stopped doing it that way.
Each small batch is roasted over a hand-tended wood fire. It's slower, harder, and utterly unforgiving — the fire must burn hot and clean, tended by eye and by ear. What it gives back is a cup with a rounder, softer sweetness that gas heat simply doesn't make.
Very few roasters anywhere still work this way. We never stopped.
Different woods burn differently — their heat, their tempo, their character. We roast over the woods the season gives us, so no two batches are ever quite the same. A few of the woods that find their way into our fire:
Dense, steady, and honest — ash burns hot with a calm, even flame. The backbone of our roasts: clean heat, deep body, quiet strength.
A wood almost nobody roasts with. When lilac lands in the woodpile, it burns bright and lively — those batches are one of a kind.
From the hazel tree comes a gentler, sweeter fire. When the orchard provides, these are the mellow, graceful roasts of slow mornings.
"We didn't add the fire to the story. The fire is the story."— The Original Morning Glory Coffee Roaster
We're relighting the roaster. Join the list and you'll hear the moment the first bags are ready — plus first pick of every small batch that comes off the fire.
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