The beginning
Lena and Theo opened the doors in the spring of 2019 with a five-kilo roaster, a borrowed espresso machine, and a single bag of Colombian beans from a farm they'd visited the year before. The first months were quiet. They liked it that way.
What started as a one-room operation slowly grew into a roastery serving twelve cafés across Oregon and Washington — but the bar at SE Division still feels the same. Same wooden counter. Same kind of mornings.
What we believe
Good coffee is not complicated. It needs honest beans, clean water, careful hands, and a little time. Everything we do is built around protecting those four things.
