Free shipping on orders over $40 · Roasted every Tuesday in Manzanita, OR
Manzanita, Oregon · Est. 2014

Coffee with a coastline.

We roast small batches of single-origin coffee three blocks from the Pacific. The sea air keeps us honest. Bright, clear, never burnt. Sourced direct from farmers we know by name.

12 Direct-trade farms
6lb Per batch, drum roasted
B Corp Certified since 2021
Ethiopia · Yirgacheffe City roast
Jasmine Bergamot Honey Apricot
Roaster's pick · this week
$22 / 12oz
Add to bag
How we source

Three steps. No middlemen.
Same green coffee we'd buy ourselves.

We travel to origin twice a year. We sample lots before they leave the farm. We pay above Fair Trade. Then we roast small enough that every bag tastes like the cupping table. Not the warehouse.

01 / Relationship
i

Hands on the harvest

We visit every farm we buy from. Twelve producers across Ethiopia, Colombia, Guatemala, Kenya, Costa Rica, and Sumatra. Most of them multi-year partners.

02 / Roast
ii

Six-pound batches

Our 1979 Probat drum gets fired up every Tuesday. We profile each origin for its sweet spot. Usually City to City+. Nothing past Full City. Ever.

03 / Ship
iii

Out the door within 48 hours

Bags are sealed with a one-way degassing valve, dated, and out the door Wednesday morning. You're brewing peak-freshness coffee by the weekend.

This week's roast list

Four origins. One Tuesday.

Twelve-ounce bags, whole bean by default. Choose your grind at checkout. Subscribers see new lots a week early.

New lot Bag of single-origin Ethiopian Yirgacheffe coffee beans
Ethiopia · Yirgacheffe City

Konga Yirgacheffe

Asnakech Thomas · Konga Coop
1,950mWashedHeirloom
Jasmine Bergamot Honey
$22 / 12oz Add
Roasted Colombian Huila coffee beans
Colombia · Huila City+

La Esperanza

Carlos Ureña · Finca La Esperanza
1,720mHoneyCaturra · Castillo
Milk chocolate Caramel Almond
$20 / 12oz Add
Returning Guatemala Antigua coffee in burlap
Guatemala · Antigua City+

Volcán de Agua

Mirta de León · Finca El Pulcal
1,580mWashedBourbon
Dark chocolate Hazelnut Red apple
$21 / 12oz Add
Roaster's pick Kenya Nyeri coffee beans
Kenya · Nyeri City

Gichathaini AA

Tekangu FCS · 1,200 smallholders
1,830mWashedSL-28 · SL-34
Black currant Grapefruit Brown sugar
$24 / 12oz Add
The subscription

Fresh coffee, on your counter,
before you run out.

Pick a cadence. We rotate origins so you taste something new each delivery, plus you save 10% on every bag and get first-look on micro-lots.

Every two weeks

The Weekender

$19/bag
  • One 12oz bag, your choice of origin
  • Whole bean or six grind sizes
  • Skip, pause, or swap any time
  • Free shipping every order
Start The Weekender
Monthly

The Sampler

$48/box
  • Three 6oz bags · curated by the roaster
  • Includes tasting card & brew notes
  • Skip, pause, or cancel any time
  • Carbon-neutral shipping
Start The Sampler
Pour-over coffee being brewed with a gooseneck kettle
Brew guides

How we'd brew it at home.

Hario V60 · single cup

22g coffee · 350g water · 3:00 brew · medium-fine grind
  1. Rinse & bloom Rinse paper, dump water. Add grounds, level the bed. Pour 50g water at 205°F. Wait 45 seconds.
  2. First pour Slowly spiral to 200g over 30 seconds. Keep the bed flat.
  3. Final pour Pour to 350g by 1:45. Gently swirl the dripper. Drawdown finishes around 3:00.
  4. Taste If it's sour, grind finer. If it's bitter, grind coarser. Adjust one click at a time.

Chemex · for two

42g coffee · 700g water · 4:30 brew · medium grind
  1. Prep filter Pre-rinse thick filter with hot water. Dump rinse, add grounds.
  2. Bloom 100g water at 205°F. Stir gently. Rest 45 seconds.
  3. Two pours Pour to 400g by 1:30. Pour to 700g by 2:45. Aim for the center.
  4. Drawdown Finishes near 4:30. Swirl the carafe. Pour into a warmed cup.

AeroPress · inverted

17g coffee · 230g water · 1:30 brew · fine-medium grind
  1. Invert Set AeroPress upside down. Add grounds.
  2. Saturate Pour 230g water at 195°F. Stir three times. Cap with rinsed filter.
  3. Press At 1:15 flip onto a mug. Press steadily for 25 seconds.
  4. Dilute (optional) Add 50g hot water for a longer cup. Especially good with naturals.

French Press · 1L carafe

60g coffee · 900g water · 4:00 brew · coarse grind
  1. Bloom Add grounds. Pour 200g water at 205°F. Wait 60 seconds.
  2. Top up Fill to 900g. Stir crust gently with a spoon.
  3. Rest Cover. Steep 4 minutes total.
  4. Press & pour Press slowly to the top. Decant immediately so it doesn't keep extracting.
Coffee farmer Asnakech Thomas inspecting ripe coffee cherries
Asnakech Thomas · Konga, Ethiopia · February
A producer story

Asnakech changed how we think about Yirgacheffe.

We met Asnakech in 2019 at the Konga washing station. She'd convinced fourteen smallholder neighbors to dry their cherries on raised African beds. Slower, more even, more work, but the cup is unmistakable. Jasmine. Honey. That clean bergamot finish you only get with patient processing.

We've bought from her every year since. We pay 38% above the C-market and we send a third of the premium back into the washing station for new beds, a moisture meter, and tuition for kids in the cooperative.

"Driftwood doesn't ask me to chase a score. They ask me what my coffee wants to taste like. Then they buy it." Asnakech Thomas, Konga Cooperative
Read our sourcing book →
Find us in the wild

Four cafés on the north Oregon coast.

The dispatch

A short letter from the roastery, every other Friday.

What's on the cupping table, where we travelled, the lots we just landed. About 600 words. No tracking pixels.

We send two emails a month. Unsubscribe with one click.

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