The Roasting Process
Every decision we make in the roastery is aimed at one outcome: coffee that performs consistently in your cup.
Green Bean Sourcing
We source green coffee from established importers who work directly with farms. Our selection criteria prioritise consistent quality and reliable availability over novelty. We favour origins and farms that can supply the same profile season after season.
Roast Profile Development
Each coffee is profiled to extract its best characteristics while maintaining consistency across batches. We use data-driven roasting — tracking time, temperature, and rate of rise — to ensure every batch matches the reference profile within tight tolerances.
Small-Batch Roasting
We roast in small batches on a drum roaster, which allows us to monitor each roast closely and make adjustments in real time. Batch sizes are kept manageable to maintain quality control and freshness.
Quality Cupping
Every roast batch is cupped before release. We evaluate extraction, flavour balance, and consistency against our reference standard. Batches that do not meet the standard are not dispatched.
Resting and Packaging
Freshly roasted coffee is rested for 24–72 hours before packaging to allow CO₂ to off-gas. We package in valve-sealed bags to preserve freshness and dispatch within 48 hours of roasting.
Dispatch and Delivery
Orders are dispatched within 48 hours of roasting. We use reliable courier partners to ensure coffee arrives in good condition. Wholesale clients receive scheduled deliveries on agreed days.
"Every batch is cupped before it leaves the roastery."