Buck Moon 2026
We send our newsletter on the full moon to celebrate how we launched, roasting coffee outdoors in Jamesport, NY beneath the full moon. Image: Shutterstock
There is undoubtedly something magical about the full moon. Under its gravitational pull, our lives and routines naturally align with its rhythm. I have no explanation for how we started coffee roasting in sync with her. We put the kids to bed, got the roaster out, looked up, and there she was. Without even knowing it, we were on her schedule.
Last night’s Buck Moon marked the season when bucks shed their antlers and emerge with a new, bigger, and better set. So, after a winter and spring of laying the groundwork to get ahead of summer demand—not just stay on top of it—here we are. As of this month, we’re roasting on a 25 lb roaster, the scale that craft and independent roasters typically max out at. That’s 25 lbs in green coffee weight; the roaster itself is hundreds of pounds! The next Mt. Everest-sized step up is industrial, always-on roasters for multinational chains like Starbucks that need continuous production.
Like a buck with a fresh set of antlers, this setup gives us room to grow for a long time. Any maker who has outgrown their production space during a peak moment knows that sweat-induced mix of joy, fear of failure, and pure exhaustion; knowing you have to keep going with tools that are less than ideal. So, to those trickster gods who like to crush the souls of makers and entrepreneurs with high demand, zero rest, and no quick solutions: you can’t fool me twice!
I’ll wrap up with a quick summary of our current roasts:
Our Light Roast is a single-origin, organic, washed-process bean from the Rwanda Sholi women’s cooperative; an incredible group known for producing top-tier specialty beans while empowering women and funding local community infrastructure. Tasting notes include toffee, raspberry, green apple, and citrus.
Our Medium Roast is a single-origin, organic, natural-process bean, also from Rwanda Sholi, with notes of toffee, blueberry, green apple, and citrus. The blueberry rings loud and clear in this roast, offering a rich, juicy mouthfeel.
High Tide Espresso is our trusty flagship; the blend we launched with and the one we drink as espresso (probably too many times a day). It’s a dark, chewy, and chocolatey blend of Brazilian and Guatemalan natural process beans.
Cold Brew: During the summer months, we offer cold brew made from High Tide with a touch of nitro. You can grab it in person at Sang Lee Farms and Lumber + Salt.
Decaf: Lastly, we have mama decaf. She features the Brazilian Pedra Branca bean from our High Tide espresso, decaffeinated using the Swiss Water process.
Announcing Plant Dye Workshops
Ana here! My passion for plants touches almost everything I do. When we were baking wholesale sourdough, I adorned our final batches with edible plants to bring an element of creativity and joy. I was especially drawn to hollyhocks from KK’s biodynamic farm (which make excellent natural dyes). Later, a yearlong apprenticeship in herbalism brought plant medicine directly into our family’s daily life.
Most recently, I’ve been studying natural dyes and sustainable garment construction under slow fashion designer Ceilidh Chaplin of Billynou. Over the past six months, a tight-knit group of us has met regularly under Ceilidh’s guidance to learn together and hone our techniques. If you ever have the chance to join her Made By Me program, I cannot say enough good things about how much it has sparked my creativity. I'm so grateful for the women in our cohort and will miss our regular sessions when they wrap up in a few weeks.
If you'd like to experiment with plant dyes yourself, this August I’m hosting two hands-on workshops on the North Fork at Sang Lee Farms. On Saturday August 15, join us to learn the art of bundle dyeing on silk using fresh and dried botanicals. On Saturday August 22, we’ll explore ice dyeing with natural pigments on linen to create a watercolor effect.
In both sessions, we’ll also build a live natural dye vat together; using a different plant profile for each workshop. You'll leave with two high-quality, naturally dyed tea towels. If you attend both sessions, feel free to bring your vat-dyed towel back for the second workshop to learn how to overdye it and build a brand new color.
I’ll also support Browder’s Birds Free Range Kids Camp (sold out) with child-friendly plant dye sessions on Tuesday August 4 and 18.
If the topic interests you, my plant dye journey is documented on instagram @logwoodandmadder. And if you don’t already follow our coffee account, you can find us here @jamesport_coffee.
Until next time, enjoy the beach, eat well, and drink good coffee!
Warmly,
Ana and Brett
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Find our coffee in person on the North Fork at
LUMBER + Salt // Jamesport, NY (full coffee bar)
Lombardi’s Love Lane Market // Mattituck, NY
Sang Lee Farms // Peconic, NY
…or order directly to your doorstep here on our website.
