Craft
The roast is where origin becomes expression.
Roasting is not simply making beans dark. It is a series of small, exacting decisions — about heat, airflow and time — made on behalf of a coffee that travelled a long way to reach us. Below is how we make them.
- 01
Green Coffee Selection
Every lot is cupped before purchase. We select for clarity, sweetness and a clear sense of place — coffees that reward attention rather than compensate for its absence.
- 02
Profiling
Before a single kilo is roasted for sale, we develop a profile specific to that lot's density, moisture and intended use — espresso, filter, or both.
- 03
Small-Batch Roasting
We roast in batches small enough to taste the difference between one and the next, adjusting airflow and heat by ear and by instinct as much as by data.
- 04
Resting
Freshly roasted coffee is not ready coffee. We let each batch rest for a minimum of 5 days, allowing CO₂ to release and flavour to settle.
- 05
Quality Control
Every batch is cupped again after roasting, compared against our tasting notes, and held back if it doesn't meet them.
- 06
Ready to Brew
Bagged, sealed and dated the day it leaves the roastery — never earlier, so what arrives at your door is as close to the roast as possible.
Small Batch
Roasted to taste, not to a house style.
A Yirgacheffe and a Sumatra Mandheling ask for entirely different things from a roaster. We profile every coffee on its own terms, rather than forcing it toward a single signature flavour.
See What We're Roasting