About US
Black Bag Coffee Club is a small-batch coffee roaster based in Hingham, Massachusetts, on the South Shore. We focus on rare, distinctive coffees and release them quietly, in limited quantities, when they’re ready.
This isn’t a catalogue of blends or a rotating roster of the familiar. It’s a project built around judgment, restraint, and flavor, coffee chosen because it deserves attention, not because it fits a schedule.
We operate as an online roaster and delivery service. We do not run a public café.
Where we are
Black Bag Coffee Club is based in Hingham, Massachusetts, serving the South Shore and shipping nationwide across the United States. All coffees are roasted locally in small batches and shipped fresh, with release timing driven by readiness rather than calendars.
The journey
I didn’t grow up drinking coffee. I’m British, and for a long time tea was the default.
Coffee entered my life the same time as my wife, then gradually and globally. Through travel across Italy, the United States, Japan, Canada, and the Middle East, it became part of everyday life rather than a destination. Coffee in business meetings. Coffee at breakfast. Coffee on the road. Over time, exposure shaped taste, and taste gave way to curiosity.
At home, that curiosity was encouraged. My wife had already developed a deeper appreciation for coffee, and what started as shared routines slowly became shared attention; noticing differences, asking questions.
Eventually the question shifted from what do i like, to what else is possible
Why the club exists
After moving to the United States, and especially in the post-COVID shift toward brewing at home, it became clear that more people were paying attention to what they drank. But much of what was available still sat in the middle — supermarket coffee or safe house blends designed to please everyone and surprise no one.
Black Bag Coffee Club was built as an alternative to that middle ground.
The club model isn’t about exclusivity for its own sake. It’s about creating a structure that allows restraint. A way to roast and release coffees without forcing volume, timelines, or compromise. Some coffees are offered to members first. Others are made available publicly when quantities allow. When a coffee sells out, it’s gone.
The goal is not constant availability. The goal is exploration.
Members receive coffees at a preferred rate, with access determined by availability.
The approach
We work with micro-lot, single-origin coffees from producers who are doing something exceptional, whether through variety selection, processing, or cultivation. Each coffee is evaluated on its own merits and roasted in small batches in Massachusetts to highlight clarity, balance, and character.
There is no house profile. Each coffee is developed to suit itself.
Flavor matters, but so does context. Coffee can be playful, expressive, and surprising. It can be approached the way people approach wine — with curiosity, openness, and a willingness to try something unfamiliar.
The idea, simply
Good coffee doesn’t need noise or endless choice.
It needs curiosity, judgment, and the freedom to explore
Black Bag Coffee Club exists to bring new flavors into people’s homes, to encourage curiosity, and to make space for coffees that don’t fit the middle