The craft
Our roasting process
Roasting is where I get to be a little obsessive. From the moment a green coffee sample arrives until the bag is sealed, every step matters, so every cup tastes out of this world.
How we do it
- Working with the farmers. We work with passionate farmers, our Astronauts, who love specialty coffee as much as we do. We start with small green samples, usually 200 to 350 g, to evaluate each lot.
- Choosing the best green beans. I check every lot for size, moisture, and overall quality before anything goes in the roaster.
- Roasting the coffee. Careful heat caramelizes the natural sugars (the Maillard reaction) and brings out the flavor without burying the origin.
- Cupping the coffee. I cup every roast for aroma, flavor, and defects. Only lots that meet our standard move forward.
- Scaling up. When a sample wins, we buy a bigger lot and check the quality again, so every bag matches the cup we fell for.
- Roasting to order. I roast when you order, so your coffee ships just days after roasting, not months after sitting on a shelf.
Want more? Read About Us or browse roasting notes on the blog.