Exposing the truth of the bean without the mask of the roast.
Our roasting style is often referred to as "Nordic." We roast light. By developing the coffee just enough to dissolve the cellular structure, we ensure the coffee remains highly soluble while retaining its volatile aromatic compounds.
We do not roast into second crack. We believe that dark roasting imparts a charred, generic flavor that masks the hard work of the farmer. Our goal is to present the origin's terroir in your cup.
Every harvest is unique. We roast micro-batches on a sample roaster, cupping rigorously to map out the ideal time-temperature curve for the production roast.
Using our modified Loring roaster, we manipulate airflow and heat application precisely, ensuring even development from the core to the surface of the bean.
Every single production batch is color-sorted and cupped by our quality control team before it is cleared to be packaged and served to our customers.