Started by Two Friends & a
Worn-Out Chemex
Ember & Oak began in 2019 when co-founders Maya Chen and Diego Alvarez decided Owasso deserved a roastery obsessed with quality and transparency.
What started as a hobby in a garage quickly turned into a passion project, fueled by late nights, endless cupping sessions, and a shared belief that great coffee connects people.
“We believe great coffee starts at the source. Every bean we buy is traceable to the farm it grew on. We visit our partners annually, invest in their communities, and pay prices that reflect the craft involved.This isn't charity — it's how coffee should work.“
Meet The Team
We are a small but mighty crew of coffee lovers, united by our obsession with the perfect cup.
Maya Chen
Co-founder & Head Roaster
Former chemical engineer turned coffee nerd. Maya oversees every roast profile and won't let a batch leave that she wouldn't drink herself.
Diego Alvarez
Co-founder & Green Buyer
Diego manages our sourcing relationships and spends two months a year visiting farms. He speaks three languages and drinks his coffee black.
Rae Washington
Café Manager & Lead Barista
Rae runs the front of house and designs our seasonal drink menu. She's a two-time regional latte art champion.
Honorable Sourcing,
Transparency First.
We work with 12 farms across 4 countries. Every partnership is direct—no middlemen, no commodity pricing. We publish our purchase prices annually because transparency isn't a buzzword, it's the baseline.
- We visit our partners every harvest season.
- Prices paid are 3-4x above Fair Trade minimums.
- Investments in community infrastructure projects.