The roastery behind the cup

Why we started

Roast & Pour began with a hand grinder, a Hario V60, and a stubborn refusal to drink bad coffee in a city that deserved better. Phnom Penh had great cafés, but no one was roasting single-origin beans locally with the care they deserved — most specialty bags were imported weeks old, past their peak before they hit the shelf.

So we built a roastery. We flew to origin — Yirgacheffe, Huila, Kerinci — and cupped hundreds of lots until we found farmers who cared as much as we did. We roast in small batches, never more than we can sell in a week, and we print the roast date on every bag because freshness isn’t a marketing claim, it’s the whole point.

Roast & Pour exists to close the gap between the farm and your morning cup.