About Morrow
A small roastery by the water.
Morrow started as a market stall with a borrowed grinder. Today we roast twice a week at Unit 4, Canal Yard, run a café in the front, and send coffee to people who would rather not run out.
Our story
Named for tomorrow morning.
We wanted to make the first cup of the day something to look forward to. Not complicated, not precious: just very good, and fresh enough that you can taste where it came from.
So we keep the shelf short. Eleven coffees at a time, most from growers we have bought from for several harvests, each one roasted to show what it tastes like rather than how dark we can take it.
We still sell at two weekend markets, and we still answer every email ourselves. If you are not sure what to buy, ask us. We would much rather help you choose than sell you the wrong bag.
Roast days
Tuesday and Friday, hour by hour.
Order by midnight the night before, and your coffee is in that day's batches.
- 06:30Warm upThe roaster takes forty minutes to come up to temperature. Coffee goes on while it does.
- 07:30First batchLightest roasts first, darkest last. Twelve kilos at a time, about fourteen minutes each.
- 11:00CuppingWe taste every batch from the morning before a single bag is sealed.
- 13:00PackingEvery bag is weighed, ground to order, dated and sealed by hand.
- 15:00Out the doorThe courier collects. Collection orders go on the shelf by the café counter.
Our producers
The people who grow it.
Every coffee names the farm, co-operative or washing station it came from. These are the ones on our shelf this season.
- Ethiopia · 1,950 to 2,250 mHaro Sorsa smallholdersAbout 600 families who deliver cherry to the Haro Sorsa station, where it dries on raised beds for three weeks.Taste it: Guji Natural
- Kenya · 1,700 to 1,850 mKarindi Ridge Farmers' Co-operativeA co-operative of around 900 members on the slopes below the Aberdares, with its own washing station.Taste it: Nyeri AA
- Colombia · 1,600 to 1,900 mAsociación El MiradorThirty-four family farms near Pitalito who pool their best lots and share a drying house.Taste it: Huila Washed
- Guatemala · 1,500 to 1,800 mFinca La Colina, the Herrera familyA third-generation farm on a steep limestone slope, picked by the same crew every year.Taste it: Huehuetenango
- Rwanda · 1,700 to 2,000 mRuzizi Hills washing stationA small station on the shore of Lake Kivu, serving about 1,200 growers on the hills above it.Taste it: Nyamasheke
- Brazil · 1,000 to 1,200 mFazenda Três IrmãsRun by three sisters, who dry their coffee on patios and rest it for a month before it ships.Taste it: Cerrado
- Peru · 1,600 to 1,900 mCooperativa Sol del NorteA co-operative of 310 smallholders who farm under native shade trees near the Ecuador border.Taste it: Cajamarca
- Costa Rica · 1,500 to 1,700 mCerro Verde micro-mill, the Solís familyA family micro-mill that processes only its own coffee, a few hundred bags a year.Taste it: Tarrazú Honey
Visit us
Come for a cup. Stay for the cupping.
The café sits in the front of the roastery. On Saturdays at 11:00 we taste the week's roasts together, and anyone is welcome.
- Unit 4, Canal YardThrough the yard gate, the unit with the tomato awning.
- Tuesday to Sunday, 08:00 to 16:00Closed on Mondays. Cupping on Saturdays at 11:00.