MEET RED ROOSTER
Small Irish roastery. Big heart. Bigger flavour.
Red Rooster Coffee: A Sustainable Artisan Roastery making big flavours in Westmeath
Brother and sister team, Paul and Grace Maxwell are bringing artisan coffee to customers across Ireland from their family’s organic farm in Empor, Co. Westmeath, keeping the business small, customer- focused and delivering outstanding coffee.
Red Rooster produces six distinctive blends; each hand roasted in their unique Turkish cast iron roaster. Roasting in small batches allows Grace and Paul to carefully develop a depth of flavour that coffee lovers seek.
Sustainability is a key part of the business. The roastery is solar powered and all packaging is fully recyclable, even the roasting by-products are used as bedding for the family’s free-range chickens.
Red Rooster coffee is a family run business from roasting to posting, supplying retailers of Irish-made artisan products, many coffee shops and online customers around the country. With a blend to suit every coffee drinker, they invite customers everywhere to ‘make Red Rooster your daily ritual’,
Our Vision
Make mornings better — one honest cup at a time. We’re a small Irish roastery with a big belief: coffee should be simple, sweet, and brewed with care. We choose taste over trend, craft over rush — cast-iron, slower profiles, cleaner cups. We buy fairly, seasonally, and say where it’s from, keeping our roots in the Midlands and our language clear. Less noise, more joy. If the cup makes you smile before the caffeine hits — that’s the vision.
Beyond the cup
We’re here to make mornings softer, kitchens chatty, and five minutes at the counter feel like a tiny holiday. We roast slow because patience tastes better. We buy fairly because the people at origin matter. We keep our language simple because good coffee shouldn’t need a translator. If Red Rooster does its job, you’ll taste care, not hype — and you’ll carry that small good feeling into the rest of your day.
CAST IRON ROASTING
We roast in cast iron. Not steel. That matters. Cast iron heats slow and even, so the beans roast gently all the way through instead of getting scorched on the outside and raw in the middle. No “hot spots,” no bitter burnt dots, no drama just a sweet, balanced cup.
Most roasters use steel drums because they heat fast and pump batches out in minutes. Fast is cheaper. Fast is easier. Fast also tastes… fast. Cast iron takes longer to heat, longer between batches, and burns more fuel. We do it anyway.
Because the goal is not “roasted in 7 minutes.”The goal is “that’s the nicest cup I’ve had all week.”