Story · since 2019
Three roasters,
one Probat L12.
We started in a borrowed warehouse in Bed-Stuy with a used roaster and one wholesale account. Six years in, we still roast every bag ourselves.
Three roasters. One Probat L12. An industrial fan we share with the building. Twice a week we roast, twice a week we ship, and twice a year we travel.
Eli Roy started North Fork in 2019, off a single-group Slayer at a market stall on Driggs Ave. Eighteen months later the wholesale list outgrew the stall, and the warehouse off Greene moved with us. Today we roast about 600 pounds a week, supply 24 wholesale accounts, and ship retail bags to 41 states.
We source twice a year from producers we know by name. Eli flies, tastes at the farm, and pays better than the C-price. The roasting profile is built to bring out what the producer sent us, not to chase a number on a cupping sheet.
They flew out to taste it before they bought it. Nobody does that anymore.