Long-term relationships
We work with producers and importers who share transparent information about each harvest and its true cost.
The people behind the pour
Coffee with a sense of place.
Ember & Oak began with a simple belief: good coffee should feel connected to the people, farms, and daily rituals that make it meaningful.
2018
The year
we opened
we opened
Our beginning
Visit the roastery
A small roaster with a wide view.
Founder Ana Carvalho opened Ember & Oak after years of working between independent cafés and coffee farms. She wanted to create a place where the work behind every bean was visible, valued, and shared with the neighborhood.
Today, our small team still roasts every batch by hand in Portland. We taste each coffee throughout the season, adjust our profiles as the beans develop, and keep our menu focused on drinks we would happily serve to friends.
What we believe
Good work takes time.
Our approach stays grounded in patience, attention, and respect for the full coffee journey.
Curious roasting
We keep learning through tasting, testing, and adjusting. Every roast is a conversation with the coffee.
Local connection
Our café and delivery routes are built around familiar faces, shared tables, and a neighborhood that keeps us inspired.