Coffee Factory

Coffee Factory is a family run coffee roastery based in Axminister. The coffee is all ethically sourced and roasted on Dorothy the vintage Probat Roaster

About Coffee Factory

Coffee Factory is a family run coffee roastery based in Axminister. The coffee is all ethically sourced and roasted on Dorothy the vintage Probat Roaster The story began many moons ago in their home town of Axminster, where after traveling Australia their passion for coffee grew and they set it upon theirselves to share their love of great coffee. The team opened a coffee bar and having not found a good coffee roasters they started to roast their own. As Coffee Factory have grown over the years they have moved three times and are now based deep in the Countryside on the Devon/Dorset Border. Visit The Coffee Factory’s Website The Roastery is the heart of our business where head roaster Danny lights up Dorothy our Vintage Probat UG roaster on a daily basis. Head roaster & Co-Founder Danny truly loves all things coffee and has spent years learning the craft of small batch roasting. Dorothy the workhorse of the Coffee Factory has been on the wish list for quite some time, and as you can imagine Danny enjoys every minute of roasting. Dorothy is a 22kg 1950s Vintage Probat which has been lovingly restored with a few additions of modern tech. Find your local roaster on our Independent Coffee Roasters Map.

GOT A MATE THAT WOULD LOVE BATCH COFFEE CLUB?

Add their details below and if they sign up to a subscription your next box is on the house.*

*No limit to friends you can recommend. When your friend subscribes we will credit your account with one free box.

Coffee Origin

The idido coffee from The Coffee Factory originates from the Yirgacheffe region of Ethiopia.

This washed lot comes from G&F coffee; founded in 1980 with ten washing stations strategically located in Yirgacheffe and Guji, with a processing export centre in Addis Ababa.The Idido washing station, nestled at an elevation of 1.960 metres above sea level in Yirgacheffe recieves cherries grown in the surrounding area.

The distinct wet and dry seasons create ideal conditions for coffee processing; cherries are handpicked and pulped with a disc pulper and fermented for 72 hours. After fermentation, the parchment is washed in clean water and transferred to raised drying beds. The coffee remains here for 12 to 15 days, reaching the optimal moisture content before undergoing hulling and preperation for export.