We have noticed that many specialty coffee roasters underdevelop their beans. You can learn about the possible reasons for this, the effects, and why our coffee tastes different in our video.
To avoid the astringency of underdeveloped beans, we carefully test different approaches in small batches and develop our roasting profiles individually for each bean before scaling them up to the production roaster. This is a time- and resource-intensive process, but it allows us to achieve maximum flavor intensity, a full body, and embedded acidity.
To avoid food waste, we sell coffee from the upscaling process at a discount. More about this:Our values
See for yourself, here are our coffees:Shop