We select our green coffee only through meticulous tasting and heated discussion. We constantly monitor temperature in our roasts, and measure and control every possible variable that we can measure. We taste and evaluate a sample from every batch of coffee that we roast as part of our daily quality control procedures. You will often see us weighing out beans into carefully labelled airtight containers, to rest until the following day’s stringent Quality Control checks or slurping endlessly from bowls of coffee. You will see us assembling retail packs or peering into the cooling tray, tweezers in hand. You will see us training baristas, chatting with fellow roasters or browsing the latest arrivals from the most recent coffee harvests. Great coffee is no accident, it is the sum of every single act that goes into its production.
A visit to our roastery is a connection to the process.