Every green coffee arrives with a story: altitude, variety, how it was dried. We roast a sample of each lot three ways and cup them blind before we decide on a profile.
A washed Ethiopian wants a gentle start and a short development time so the florals survive. A natural Brazilian can take more heat early and a longer finish, which brings out chocolate and nuts.
Once a profile is chosen we write it down and roast to it every time, twice a week, so the bag you buy in November tastes like the one you liked in September.
