evolution of dialect

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## evolution of dialect
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# the timeline
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Jan_2026 to today() - dialect at ithaka

Dale Harris at Ithaka coffee has been supporting us since our first venture into roasting at Hasbean and later Ozone. When Dale started up his own venture in Digbeth, Birmingham, it provided us another platform to roast nomadically. This time, hannah was roasting smaller batches (3-4kg) more frequently on the Stronghold S9X.

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Jul_24 to Oct_24 - dialect at the gallery

The moonraven gallery and the birmingham black box theatre were hosting us in a semi-permanent pop-up on their mezzanine. The gallery was in Hockley, Birmingham and there, hannah was making art, sending out all of the website orders, co-hosting drawing sessions with the resident artists of moonraven and extracting our coffees for you to enjoy in the gallery.

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Oct_23 to Oct_25 - dialect moved to the Netherlands

There's only so many life-changing events that you should choose to put yourself through - especially in the space of a year. In 2023, mark finished his engineering doctorate, got a real job in R&D at a global coffee company, moved from the UK to the Netherlands and had his first child. With all of that and the incredible patience of his partner Dulce, dialect also moved across the channel. Now with dialect up and running with the help of friends in the NL, particularly Ben Morrow & Denys Nickolaienko, dialect coffee was roasted in small batches (5-10kg) on a 20kg typhoon roaster at Manhattan coffee roasters.

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Nov_22 to May_23 - dialect were roasting nomads in the UK

During this time, we were roasting at established roasteries (Hasbean & The Coffee Wizards) when their schedule was quiet. We would take the green coffee, run the production roaster, package the coffee, clean up and head home. By roasting elsewhere, there were no big equipment debts, no pressure to be part of the monoculture - everything was on our terms and super agile.

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Sept_22 to Nov_22 - dialect were starting up

Our friendly neighbourhood brewers Attic (Stirchley, Birmingham, UK) first hosted dialect. We set up a small 1kg roaster a table in their taproom and roasted 3 x 200 g bags at a time... A huge thank you to them for having supported us during our start-up and giving us the platform to grow so naturally.

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