We started ZKQ2 in a back-corner market stall with one second-hand roaster and three espressos we actually liked.
Seven years on, we're still roasting in small batches — never more than 6 kg at a time — so every lot gets the attention it deserves. Our beans come from long-standing relationships with growers in Ethiopia, Colombia, and Guatemala, and we roast on-site every Tuesday and Friday. Come on a roast day and you'll smell it before you see the sign.
The café is the front room of the roastery. Same beans, same people, no middleman. Pull up a stool at the bar and watch the drum turn.