About Us

We love the simple things, and find joy in complexity. Coffee with a purpose, with a soul. Our passion is roasting and we pursue that perfect moment where the beans are at their best. We set out over five years ago, to bring full bodied, gourmet coffee to people whom had never experienced it before. We've been incredibly fortunate to make some great firends over cups of coffee. We hope that you'll be one of them.

Our Roasting Process

Each of our blends has a unique process for it's bean type and desired flavor profiles, however we believe in a few critical steps. 

Begin Roasting Slowly

We bring our green coffee beans up to temperature very slowly as we tumble them. This allows for even toasting and slow penetration to the center of the bean.

One Crack or Two

As the internal temperature of a coffee bean reaches a critical point, the bean swells and the remaining moisture bursts out. This is known as the first crack. The sugars are beginning to carmelize and flavors are deepening. 

If the beans are roasted longer, a second crack can occur. Beans that reach this second crack are very dark roasted. Some of our blends never reach this second crack, while others we take right to it. 

Knowing When to Cool

The most difficult part of roasting coffee beans is knowing when to stop the roasting process, but once the decision is made it's about cooling the beans down fast. We flood our roaster with fresh cold air to drop the temperature. For the next 24 hours the beans go through a process of releasing carbon dioxide and they relax. No packaging occurs until after this release process has completed, to ensure the coffee has the desired uniform flavor.

Others may roast differently, but this works for us. We hope that agree.