A rebellion against
hasty coffee.
Founded on Gertrude Street in 2021 by roaster Christian Vane and baker Min-jun Park, Ochre & Timber was conceived as a quiet temple to provenance, time, and human touch.
If you rush the fermentation or scorch the bean, you silence what the soil spent nine months composing.
— Christian Vane, Head RoasterCrafted at the intersection of Scandinavian clarity and Japanese calm.
Every Tuesday and Thursday morning, our restored cast-iron drum roaster fills Gertrude Street with the aroma of caramelized stonefruits and roasted cacao. We roast strictly in 10-kilo micro-batches, analyzing convective airflows to highlight regional sweetness and sparkling acidity.
We believe coffee should never taste burnt or bitter. By choosing high-grown lots from volcanic soils and roasting cleanly, we let the true terroir of each varietal sing in your cup.
100% of our coffee is purchased directly from producers with full price transparency. We pay an average of 280% above the New York C-Market benchmark to ensure generational resilience at farm level.
Origin & Direct Partnership
We bypass middlemen to contract micro-lots directly with multi-generational producers in Guji, Huila, and Boquete. Paying 280% above Fair Trade minimums ensures thriving farming communities and unprecedented cup quality.
Light & Expressive Roasting
Using our restored 1968 Probat drum roaster paired with real-time infrared thermal analytics, we develop each coffee gently to celebrate its origin terroir—never hiding defects behind dark roasting.
Water Chemistry & Slow Craft
Coffee is 98% water. We re-mineralize reverse-osmosis water with precise calcium-to-magnesium ratios tailored for every origin lot, unlocking volatile floral aromas that standard brewing masks.
Ancestral Sourdough Bakery
Our pastry kitchen begins at 4:00 AM. Using stone-milled ancient grains and a 12-year-old sourdough culture named 'Matilda', our croissants and loaves undergo a three-day slow cold fermentation.
