Our Story
A Haifa roastery built on transparency, small batches, and the view from Mount Carmel.
Est. 2019
Born on the Ridge
Carmel Roast started as a weekend project in a garage near the Bahai Gardens. Two friends — one a former barista, one an engineer — wanted coffee that tasted like the origin, not like a dark roast default.
We moved to 11 HaNasi Avenue in 2021, installed a 12 kg drum roaster behind a glass wall, and opened the cafe window so Haifa could watch beans transform.
Today we roast six to eight single origins at a time, rotate seasonal lots, and publish every cupping score on the bag label.
Philosophy
How We Work
Traceable Lots
Every bag carries a lot number linked to farm, elevation, process, and harvest date. No blends without disclosure.
Profiled Roasts
We roast to highlight origin character — not to mask defects. Light for florals, medium for balance, darker only when the bean asks for it.
Fresh Always
Beans ship within 48 hours of roasting. Rest dates are printed on every bag so you know exactly when to open it.
The Roaster
Behind the Glass
Our Probat P12 sits in the center of the shop floor. You can stand at the pickup counter and watch the drum spin, hear first crack, and smell the shift from green to brown.
We roast Monday through Thursday mornings. Friday is packing day. Come by on a roast day and we'll pour you a cup of whatever is cooling on the tray.
