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The Roasting Process 

Choosing a coffee for a blend is a particular process, distinct from choosing a coffee that will shine on its own; the coffee must fill a role to serve the blend. This is also how we roast it. Coffee must be roasted based not only on physical indicators (such as moisture content, growing altitude and processing method) but on how it marries with other coffees in the blend. In the case of single origin coffee, however, our roasting strategy is based on the characteristics we want to celebrate.

Whatever the desired outcomes, profile roasting is key. We spend significant periods of time roasting small amounts of a coffee in our lab, usually three to eight batches of the same coffee in different ways based on what we know about its physical indicators. We then test the results on the cupping table, refine our roasting variables for the next round of lab roasts, which we cup again. Finally we transfer what we’ve learnt onto our larger production roaster, bag it, and deliver it to our customers. It’s the part our customers never see, but what turns us on the most.