From there the green coffee enters our roasting process. We roast on a Giesen W1. The profiling process is a careful balance between developing the coffees enough to bring out the sugar browning flavors without masking the delicate floral and fruit notes a coffee may have. Rather than think about the roast level to describe our coffees, we categorize them on a scale of traditional to modern flavors. Traditional is sugar browning to dry distillation flavors - chocolates, nuts, wines, tobacco. Modern represents fruits, floral, and citrus flavors.

Before we roast, we analyze moisture content, barometric pressure, the age of the green coffee, origin, processing method, and then we roast 4-6 batches, taking each a degree or so hotter, pushing development, playing with charge temperature, to see which roast yields the best possible cup. Then we cup the different profiles at 2 days, and then again at 5, at 10, to learn how it ages, what pops up in the bowl that we don’t like, which flavors linger. Sometimes we nail it the first time, other times we roast batches and batches trying to get it right. We do this because we are serious about putting the best coffee out there. We are not interested in putting coffees out that we aren’t in love with.