Rooted in Filbert.
Roasted with precision.

Filbert is easy to miss. It's a small crossroads in York County, South Carolina, where Highway 321 meets Filbert Highway, a few minutes south of the North Carolina line. This part of the state is better known for peach orchards than coffee, but it's home to us, and it's where we roast every bag we sell.

We're Matt and Kathryn Nudi. Our interest in coffee started with the same pot of drip coffee we made every morning and the growing feeling that it could be better.

Pour-over was our first glimpse of how much the details mattered. Grind size, water temperature, and technique could completely change the cup. Espresso took that even further. A couple of grams or a few seconds could separate a great shot from one headed down the sink. We spent a long time learning to work within those margins.

Eventually, we reached the limits of what we could control at home. The grinder was dialed in, and our technique was consistent. The coffee itself remained the biggest variable. By the time a bag reached our kitchen, its character had already been shaped by a roast that happened weeks earlier in someone else's drum.

In 2024, we bought a sample roaster and began learning how to make those decisions ourselves. We roasted small batches, changed one variable at a time, and made plenty of coffee that wasn't very good. Slowly, we began to understand why.

We also started buying green coffee in small quantities and tasting it against the descriptions provided by importers. That made the differences between coffees impossible to overlook. A washed Ethiopian coffee and a natural from the same region can taste entirely different. Altitude, variety, and fermentation all leave their mark. Much of what makes a coffee special is established before it ever reaches the roaster. Our job is to preserve those qualities and bring them forward in the cup.

That's why we approach each lot on its own terms rather than roasting everything toward a single house style.

For a while, all of this served one purpose: better espresso for ourselves every morning. Then we bought a 1.5-kilogram drum roaster. It produced far more coffee than two people could drink, and purchasing it marked the point when this stopped being only a personal habit. Filbert Coffee Roasters is what that habit became when it outgrew our kitchen.

By industry standards, our roaster is still small. We like it that way. Each batch is small enough to receive our full attention, and every roast is logged with a batch number, roast date,Agtron score, and development percentage. The first three appear on the bag, and the batch number connects to thecomplete roast record here on our website.

We believe you should know exactly what you're drinking, and that we should be accountable for every batch we produce.

We roast after you order, so your coffee reaches you only days after leaving the drum. It's the same coffee we make for ourselves each morning, and that remains the standard behind everything we sell.

Matt & Kathryn Nudi

We deliver anywhere in South Carolina since we roast under the state's Home-based Food Production Law, and it keeps our sales inside the state. If you live nearby, you can pick the bag up at the roastery instead; Rock Hill is about twenty minutes away.