Meet the Roasters - Roasted Brown

Let us introduce you to our fantastic roasters and the great work they do to provide great coffee to your door!

Meet Ferg, founder of Roasted Brown. Since September 2015, Ferg and his team have been roasting locally in Delgany, Co. Wicklow.


Coffee was always a big part of his life but it wasn’t until 2006, while living in Perth, Australia that he began to realise that coffee offered a vast spectrum of flavours impacted by each link in the coffee chain. Eventually, he and his wife Sarah-Jane moved back to Dublin to start their own café with two goals in mind: one, their shop would be a place of artistic community, and two, the coffee would be brilliant.

The team in Roasted Brown is passionate about making coffee. Having set up and worked in coffee shops over the last 9 years, they’ve picked up an incredible amount of knowledge and brewing skills. Head roaster Jonny is a keen competitor in the Brewers Cup on an annual basis and company owner Ferg has more than served his time behind busy coffee bars as well as having roasted and coached for winning competitors in brewing and tasting competitions.

One of Roasted Brown’s big USPs is that it is a Single Origin coffee roaster focusing on sourcing  the finest green coffee they can find each season. This way you don’t have to worry about different beans falling through your grinder from cup to cup and giving you a different cup of coffee every time.

Their roasting process is a delicate combination of science and senses. They are continually getting more and more involved in each process from farm to roastery so they can produce the flavours they love. The flavour is made especially unique with their much-envied Loring 35-Kg Roaster—   the only one in Ireland. 

The aim is to highlight the natural and unique characteristics of each coffee that occur due to origin, varietal and processing method. They then find the best way to do this to optimise the flavour based on brew method whether for espresso or filter, independently. Every single batch roasted in Roasted Brown is tasted, noted, catalogued and tasted again to make sure they know how their coffee is behaving over time and in the roaster. They communicate the delicacies of each coffee through their coloured labels that match taste notes on the coffee flavour wheel.

In order for Roasted Brown to offer high scoring single origin coffee to all customers, they run a small roastery in a small premises in the middle of nowhere and keep costs down that way. The money they save on location and premises is the very thing that enables them to sell the coffees they’re delighted to sell.

This means they can be competitive with blend prices using some great single origin coffees. This makes sure the farmers and workers are well paid and enjoying life. It encourages a culture of paying more for coffee so quality and sustainability is always at the fore.