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Asheville, NC
Small-batch beans roasted a few blocks from where you'll drink them — bright, honest, and never burnt to hide a cheap bean.
Why Ironwood
We never roast more than we can sell fresh. Bags leave the shelf within days of coming off the drum, not months.
We know the farms our green coffee comes from — and we tell you. No mystery blends, no "product of many countries."
Light-to-medium, never charred. A good coffee should taste like where it grew, not like the inside of a roaster.
From bean to cup
We buy unroasted coffee from farms and importers we know, chosen by cupping — not by price alone.
Every lot goes into the drum in batches small enough to watch closely and pull at exactly the right moment.
We taste every roast against the last one. If it isn't right, it doesn't get bagged — it gets adjusted.
Bags leave us within two days of roasting, with the roast date stamped on so you always know how fresh it is.
Poured at cafés and restaurants across Asheville
In their words
"The Ethiopia natural tastes like blueberry jam. Ridiculous."
"We switched our whole café to Ironwood and regulars noticed the next day."
"Freshest beans I've ever brewed at home."