Bend, Oregon -- Single Origin
Gather Around
Good Coffee
Cuppings, workshops, origin dinners, and morning hikes. Every event on the glass-walled roasting floor in Bend.
Cuppings, workshops, origin dinners, and morning hikes. Every event on the glass-walled roasting floor in Bend.
From first-light guided hikes to seated origin dinners, each event is designed to deepen your understanding of what is in your cup.
Three Origins, One Morning
Join our head roaster on the glass-walled roasting floor for a guided sensory exploration of three single-origin lots. Learn to identify terroir, process, and roast character through slurping, scoring, and open conversation.
Control, Ratio, Ritual
A hands-on workshop at our pour-over bar. Cover grind size, water temperature, bloom timing, and pouring technique. Leave with a 100g take-home bag of your session's featured origin and a printed brew guide.
Ethiopia on the Table
A seated dinner pairing courses from Bend's Riverview Kitchen with coffees from a single Yirgacheffe cooperative. Our sourcing partner Lemlem Bekele joins remotely to discuss harvest conditions and farmer relationships.
Drum, Heat, Transformation
Step behind the roasting floor glass and onto it. Roast two 1kg batches yourself on our Probat drum roaster, guided by our lead roaster. Analyze your Maillard curves, cup your results, and take both bags home.
Current Crop Preview
A members-first preview of the coffees scheduled for the next two subscription shipments. Taste, vote, and give direct feedback that shapes what lands in mailboxes across the Pacific Northwest.
High Desert, Good Coffee
A guided 5-mile loop on the Tumalo Trail with thermos service throughout. Two brew stops along the route, mountain views of the Three Sisters, and a post-hike debrief over food at the roastery. Moderate fitness required.
Coffee has become fast. Transactional. Forgotten.
Every cupping, every workshop, every morning brew on the glass-walled floor in Bend is an act of slowing down. We roast small batches because large batches forget where they started.
Real accounts from guests who attended events, workshops, and cuppings at the roastery.
“I have done cuppings at specialty shops across Portland and Seattle. Northbound's format is the most generous I have found. The roaster spent 20 minutes on just the Kenyan lot and never made us feel like we were holding things up. The glass roasting floor adds something genuinely special.”
“Finally understand bloom timing. I have been brewing pour-over for three years and the workshop corrected two habits I did not know I had. The take-home bag was the Guji natural, which I have since reordered twice.”
“The monthly cupping for subscribers is one of those things I mark my calendar for. It feels like being in the room where decisions actually happen. My vote on the Sumatra washed lot ended up in the next shipment.”
“Worth every dollar. I came in knowing nothing about Maillard curves. Left with two bags I roasted myself and a deeper respect for what goes into a bag of single-origin. The Probat is beautiful and the team's patience with beginners is remarkable.”
“The Ethiopia dinner was one of the better food experiences I have had in Bend. The pairings were genuinely thoughtful, and having the sourcing partner speak to the cooperative over video made the coffee feel real in a way restaurant experiences rarely do.”
“Signed up mostly for the hike, left obsessed with the coffee. The brew stops on trail were a revelation. Sharing a cup of geisha washed in the shadow of South Sister at 7am is not something I expected to be describing in a review.”
“I have done cuppings at specialty shops across Portland and Seattle. Northbound's format is the most generous I have found. The roaster spent 20 minutes on just...”
“Finally understand bloom timing. I have been brewing pour-over for three years and the workshop corrected two habits I did not know I had. The take-home bag was...”
“The monthly cupping for subscribers is one of those things I mark my calendar for. It feels like being in the room where decisions actually happen. My vote on t...”
“Worth every dollar. I came in knowing nothing about Maillard curves. Left with two bags I roasted myself and a deeper respect for what goes into a bag of single...”
“The Ethiopia dinner was one of the better food experiences I have had in Bend. The pairings were genuinely thoughtful, and having the sourcing partner speak to ...”
“Signed up mostly for the hike, left obsessed with the coffee. The brew stops on trail were a revelation. Sharing a cup of geisha washed in the shadow of South S...”
“I have done cuppings at specialty shops across Portland and Seattle. Northbound's format is the most generous I have found. The roaster spent 20 minutes on just...”
“Finally understand bloom timing. I have been brewing pour-over for three years and the workshop corrected two habits I did not know I had. The take-home bag was...”
“The monthly cupping for subscribers is one of those things I mark my calendar for. It feels like being in the room where decisions actually happen. My vote on t...”
“Worth every dollar. I came in knowing nothing about Maillard curves. Left with two bags I roasted myself and a deeper respect for what goes into a bag of single...”
“The Ethiopia dinner was one of the better food experiences I have had in Bend. The pairings were genuinely thoughtful, and having the sourcing partner speak to ...”
“Signed up mostly for the hike, left obsessed with the coffee. The brew stops on trail were a revelation. Sharing a cup of geisha washed in the shadow of South S...”
New event dates, harvest updates, and subscriber-only cupping invitations. Sent no more than twice a month.
No marketing fluff. Unsubscribe any time.
Every event is limited. The glass-walled roasting floor holds twelve people on a good morning. When spots are gone, they are gone until the next session.