Roasted to order.
Measured to prove it.
Every lot is graded and blind-cupped by a certified Q Grader before we buy it, then roasted in small batches only after you order — with instruments checking every batch.
The equipment
A manual drum roaster, on purpose
We roast on a manual gas-fired drum roaster with independently controlled gas and airflow. That means every roast profile is built specifically for the coffee in the drum — its density, its moisture, its process — rather than relying on automated presets.
Production batches run 1.5–2.0 kg; profile development and testing happen at 1.0 kg. Small batches keep heat application, airflow, and development under tight control, so every roast matches the flavor profile it was designed to hit.
Roast to order
Your coffee doesn't exist until you order it
Every coffee is roasted only after an order is received — typically within 1–3 business days. The coffee then rests briefly to degas before packing, and orders generally leave the roastery 2–5 days after roasting, depending on production schedule and destination.
The result: coffee that arrives near its peak, still developing — not coffee that has been sitting on a warehouse shelf for weeks.
Green coffee evaluation
Graded by a certified Q Grader
Every coffee is evaluated before it becomes part of our lineup. As an SCA-certified Q Grader, our roaster assesses green coffee against the Specialty Coffee Association's Green Coffee Standards and cups with the SCA's Coffee Value Assessment (CVA) methodology.
Step 1
Lot review
Producer information, processing method, harvest, altitude, varietal, moisture content, density, and water activity — reviewed before a sample is ever roasted.
Step 2
Physical grading
Green coffee is inspected for physical quality and defects according to SCA Green Coffee Standards.
Step 3
Sample roasting
Representative samples get roast profiles developed for the coffee's density, moisture, and processing method — not a one-size-fits-all sample roast.
Step 4
Blind cupping
Structured blind cupping sessions following SCA protocols, repeated across multiple sessions before any purchasing decision.
What a cupping measures
- Fragrance & aroma
- Flavor clarity
- Sweetness
- Acidity
- Body
- Balance
- Aftertaste
- Uniformity & clean cup
- Overall sensory quality
We don't buy on a cupping score alone. A lot makes the lineup when it shows exceptional quality, distinct origin character, transparency in processing, and strong potential for both filter and espresso roasting — confirmed by consistent results across multiple cupping sessions. Where those lots come from is the other half of the story: how we source green coffee.
Quality control
Every batch, measured
Every production roast follows a documented quality-control routine, combining instrument readings with sensory checks so batch #40 tastes like batch #4 did.
Roast curves logged
Roast curves and key milestones are recorded for every production batch and compared against the coffee's established target profile.
Weight-loss check
Roast weight loss is measured on every batch to verify expected development.
Agtron color measurement
Whole-bean color is measured with a LeBrew Coffee Roast Analyzer to confirm each roast lands within its target range.
Green metrics tracked
Moisture content and density are measured during green evaluation to guide profile development and keep lots consistent.
Verification cupping
Regular sensory evaluation through cupping verifies flavor consistency and catches variation early.
Taste the method
Every bag ships with its roast date — brew it with the guides in our Coffee Guide and taste what measured roasting does.