About Marina Dor

Marina dor started in a one-bedroom apartment where the only counter space we had was shared between two grinders, a scale, and a growing stack of sample bags. We kept mailing coffee to friends who asked why the beans from the grocery store never tasted like what they got on vacation. The coffee at the gate we'd just flown out of was better than anything on aisle six back home. The honest answer was roast date: most bags on shelves were roasted eight, ten, sometimes fourteen weeks before anyone opened them.

So we built the opposite model. We buy directly from growers and cooperatives we can name, roast in batches small enough to sell out weekly, and ship within 48 hours of the roast finishing, whether it's coffee or the loose-leaf teas we now source the same way. Every batch is cupped before it goes out, and if a lot doesn't taste the way it should, it doesn't ship.

We still pack every order ourselves, still write the roast date on the bag by hand, and still answer the emails about grind size and steep time personally. That part hasn't scaled, and we don't plan to let it.