Naki RoastCoffee from the drum,
not the shelf.
Naki Roast started in a shed under Mt. Taranaki. We were drinking coffee that was old before it hit the cup and figured we'd rather drink ours fresh. So we bought a drum, found the greens we love, and started roasting one bag at a time.
Roasted to order, shipped from the drum
Every bag is hand-stamped with its batch number and roast date. Most coffee on a supermarket shelf has been sitting there for months — ours leaves Taranaki within days of coming off the drum. If the roaster's cold, we don't fake it: the lineup goes quiet until the next roast day.
Why we keep it small
Small batch isn't a tagline, it's the limit of one person and one drum. We'd rather miss a sale than ship a bag we wouldn't drink ourselves. When we're sold out, we're sold out. Drop your email on the waitlist and you'll get the next batch before anyone else.
A little bit Japan, a little bit Naki
The visual language pulls from the cafés we love in Tokyo and Osaka — quiet, precise, made by one person — crossed with the everyday signage of small-town Taranaki. The scooter, the marker pen, Mt. Taranaki on the bag: those aren't decoration, they're the inputs.
If word got to you, you're in the right place.
See today's roasts