Foundry Blend
The bag that pays the rent. If you only buy one coffee from us, buy this one — it's the cup we drink every morning before we've decided to be interesting.
Foundry was the first thing we roasted that we felt confident putting our name on. Dana built the recipe; I named it — the shop we rent used to share a wall with a small metal foundry, and for the first year our roastery always had a faint smell of hot iron about it. The blend is meant to taste like that: solid, warm, a little industrial. The kind of coffee that holds up to cream and a long morning.
It's two coffees doing two jobs. Brazilian Cerrado, natural process, makes up about 70% of the blend and brings the body — that heavy, nutty, chocolate-bar base. The other 30% is washed Guatemalan from the Huehuetenango highlands, and it's there for lift: a bit of red-apple acidity and a cleaner finish so the whole thing doesn't go flat and sleepy. Roasted together to just past the edge of second crack, they meet somewhere comforting.
The two coffees in the cup
The Brazil comes from a group of farms in the Cerrado Mineiro, a flat, sunny plateau that produces some of the most reliable coffee on earth. Natural-processed — dried with the fruit still on the seed — it leans sweet and low-acid, all toasted nut and cocoa. On its own it can be a little one-note. That's where Huehue earns its keep. Grown up in the mountains of western Guatemala at well over 1,500 meters and fully washed, it's brighter, snappier, with an apple-skin tartness that wakes the Brazil up without fighting it.
How we roast it
This is the one roast in the shop I'm trusted to run without Dana hovering. We take it to a medium-dark — through first crack, into the very front of second, then drop before the beans get oily and bitter. The goal is a roast you can taste through: dark enough to be rich and forgiving on a drip machine, light enough that you can still find the fruit if you go looking. We log charge temp, turnaround, and drop time on every batch so it tastes the same in February as it does in July.
Roast Spec / Foundry Blend
- Origin
- Brazil (70%) · Guatemala (30%)
- Regions
- Cerrado Mineiro · Huehuetenango
- Process
- Natural · Washed
- Altitude
- 1,100 / 1,550 masl
- Variety
- Mundo Novo · Bourbon, Caturra
- Roast level
- Medium-Dark
- Drop temp
- 437°F
What it tastes like
Dark chocolate and toasted pecan up front, brown sugar through the middle, and a clean finish with just enough apple brightness to keep it from being heavy. The body is full but not syrupy. It takes milk beautifully — the chocolate notes turn into something like a cooled mocha — and it's just as good black if you keep the brew strength reasonable. This is a coffee that doesn't ask anything of you. Set it and forget it.
Most people don't want a tasting flight at 6 a.m. They want one good cup they don't have to think about. That's Foundry.
Brew Tip · Drip & French Press
Foundry is built for everyday brewers. For a standard drip machine:
- Ratio: 60g coffee per liter of water (about 2 level tbsp per 6 oz)
- Grind: medium, like coarse sand
- For French press: grind coarser, 4-minute steep, press slow
- Storage: keep the bag sealed at room temp — never the fridge
Co-Founder & Machinist
Theo Lansing
Theo rebuilt the 1968 Probat the whole shop runs on and roasts Foundry most weeks. He spent ten years restoring industrial machinery before coffee got its hooks in him.