How we roast

Hot air, small batches, fresh

We roast on a fluid-bed roaster — the beans lift and turn in a column of hot air, not tumbling against hot metal. It's a deliberate choice, and you can taste it in the cup.

Air-roasted, not drum-roasted

Most coffee is roasted in a drum, where beans tumble against a heated metal wall. We do it differently. Our roaster suspends the beans in hot air, so heat reaches every bean the same way, from every side, the whole time. Here's what that tends to do for the cup:

  • More even roasting. No hot drum wall means no scorched spots or burnt tips — the bean develops from the inside out.
  • A cleaner cup. The papery chaff gets lifted away as it roasts instead of charring in the chamber, so you get less smoke and roasty muddiness.
  • Origin character up front. Air roasting tends to favor clarity and brightness — a Colombia tastes like that Colombia, not like the roaster.
  • Batch-to-batch consistency. Fast, precise, repeatable heat means the coffee you loved last month tastes like it this month.

Roasted to order, twice a week

We roast twice a week, in small batches, to order. Coffee is at its best in the weeks right after it's roasted, so we don't sit on inventory or roast months ahead. We roast, then we send it out.

Every bag is stamped with its roast date. Not a "best by" guess — the actual day it was roasted, so you always know exactly how fresh your coffee is.

From green to your bag

  • Source

    Specific lots from specific producers and co-ops. If we can name the farm, we do. If we can't yet, we say so — no invented romance.

  • Roast

    Small batches on the fluid-bed roaster, dialed in to let each origin show its own character.

  • Rest

    A little time after the roast to let the coffee settle before it's bagged.

  • Bag

    Sealed and stamped with the roast date, so you know what you're getting.

Good green coffee, roasted with care and sent out fresh. That's the whole idea.

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