Roasting

Small batches. Aimed at the cup. Then pickup.

We roast in small batches so we can taste as we go.

Each run is built for how the coffee drinks this week — not for a light/medium/dark label as a personality. Sweetness first, clean finish, stop before the roast becomes the only thing you taste.

When the batch is done, bags get tasting notes and a roast-day cue. Then we open pickup. Short process on purpose — the week ends when you have the bag.

1. 1Small batchSized to the pickup window.
2. 2For the cupProfile for drinkability.
3. 3Bags ready → pickupThe week ends when you have the bag.