We begin each roast with an open mind. We consider the micro-region, processing methods, and growing conditions that influenced the harvest. Then we roast in small batches, cupping as we go, in an ongoing search for the perfect expression of the bean's natural characteristics. By focusing on the best flavor profile for each variety, we end up with a rainbow of subtly distinctive roasts, each beautifully expressive of the inherent qualities of the beans.

Roasting fresh, high-quality green coffee is vitally important. To this end, we designed and built a custom green storage room that is temperature and humidity controlled. Because each origin has essentially only one harvest per year, properly storing raw coffee is crucial. We roast our coffees weekly, to order, in small handcrafted batches in our refurbished German-made Probat roaster from the 1930s. In refurbishing it, we used all original parts, while adding customized elements to increase our control. These modifications include a frequency control drive to control the speed of the drum, special adaptations to maximize cool times, and probes to measure bean and environment conditions with digital precision.

Of course, all of this technology is helpful, but ultimately the coffee only tastes as good as it is roasted. To make a simple analogy, let's compare coffee to bread for a moment. Have you ever tasted the deliciousness of a fresh sourdough bread, lovingly prepared by your local artisanal baker? Now let's compare that to pre-packaged, pre-sliced, mass-produced supermarket bread. While the ingredients for each product are more or less the same (wheat, water, salt, etc.), the resulting flavors and textures couldn't be more different.

We are artisans and we approach our craft with the utmost care.