Sourcing & Roasting
Every bag starts long before it reaches you. Here is where our beans come from, how we roast them, and how to get the most out of them at home.
Where our beans come from
[Owner to supply: the origins and growers we source from, including countries, regions, and the farms or cooperatives we work with.]
How we roast
We roast in small batches so each lot can be watched and adjusted by eye and by sound. Roasting brings out the sugars and oils inside the green bean, and the timing and temperature we choose decide how bright, sweet, or deep the final cup tastes.
We roast to order and keep an eye on freshness, so the coffee you buy is ready to brew soon after it leaves us.
Roast levels
Light roast: brighter, more acidic, showing the character of the origin
Medium roast: balanced sweetness and body
Dark roast: richer, deeper, with roasted and chocolatey notes
Flavour styles
[Owner to supply: the typical flavour styles we offer, such as fruity, nutty, chocolatey, or floral, and which roast levels suit each.]
How to brew at home
Use freshly ground coffee, ground just before brewing
Use filtered water at around 90 to 96 degrees Celsius
Use roughly one part coffee to fifteen parts water as a starting point
Adjust grind size and brew time to suit your method and taste
Tip
Taste as you go. If the cup is sour, try a finer grind or longer brew. If it is bitter, go coarser or brew a little shorter.
Ready to taste the difference?
Explore the coffees we roast today and find the one that suits your cup.