How We Roast


Roasting on a Probat Probatone 12, we roast in small batches to ensure every bean is treated with the utmost respect. We consider a multitude of variables before the coffee enters the roaster: density, moisture content, processing, varietal and batch size. Once we have an idea on how to begin, we test over and over until we experience exactly what we want on the cupping table. Even after we have released a coffee we still test every roast to see if we can improve upon what has been set. Everything we do is logged so that we may refer back to and repeat what we have achieved previously.

Our preferred roasting style is the “omniroast”, meaning the roasted coffee is suitable for any and all coffee methods of choice. In roasting, we simply aim to bring out all the natural flavour and sweetness inherent in the bean to its utmost extent.

The “ideal” brew method for an omniroasted coffee is left entirely up to you (not that we won’t have a particular favourite ourselves).

We highlight the uniqueness of that individual bean and its origin in flavour and character, offering the world of coffee in all its range and depth of flavour to you, the drinker.

We want our coffees to be transparent and full of flavour. We want you to have a truly remarkable experience, one full of sensation and the unexpected.