How We Roast

Roasting is where green coffee becomes drinkable. It is also where most of the flavour is won or lost. Here is how we approach it.

1. Source

We select specialty-grade green coffee lot by lot, cupping samples before we buy. Origin, altitude, varietal and processing method all shape what the bean can become.

2. Profile

Every coffee gets its own roast curve. A washed Ethiopian needs a very different approach to a wet-hulled Sumatra. We develop each profile on sample roasts before it goes into production.

3. Roast

Small batches, closely watched. We track bean temperature, rate of rise and development time through first crack. The goal is to unlock sweetness and clarity without roasting over the origin character.

4. Rest

Freshly roasted coffee is full of carbon dioxide. We rest the batch so it degasses and the flavour settles before we bag it. Rushing this step gives you a sour, unstable cup.

5. Grind and pack

We grind to your chosen setting at the moment of packing, then seal into one-way valve bags that let CO2 out without letting oxygen in.

Roast levels, plainly

Light keeps the most origin character: floral, fruity, higher perceived acidity. Medium is the balance point: sweetness, body and clarity together. Dark pushes toward chocolate, caramel and roast bitterness, with more body and less origin detail. Espresso roasts sit dark and are built for pressure extraction.