Roaster

We believe that each of our green coffees has a peak potential for flavour and that flavour is intrinsic. It is our job to roast the coffee enough to be soluble, bright and sweet, while not roasting it so much that you taste flavours imparted by the roasting process. 

We believe that coffee should be bright, sweet and clean as a minimum requirement.

The brightness comes from retaining the acidity that is naturally present in the high altitude coffees that we buy. All drink and food that has acidity has life and vibracy. We keep this in our coffees. 

The sweetness comes from three factors: First, the coffee that we buy was picked at its peak ripeness and had a high Brix content (sugar content). Secondly, we develop the coffee (ensure the inside is roasted) enough so that there is high solubility and the water used to brew can access the available sugar, and thirdly, we roast our coffee light which means that reducing sugar (caramelizing) does not happen too much.