Early Bird. Catch. Worm.
Quality. Controlled.
When the green coffee finally lands with us, it goes through a rigorous process to ensure that it ends up in your cup, consistently, and exactly as nature intended. Our mission is to make this process seamless. And the coffee will carry as many of the origin’s characteristics as possible. Even though many coffees come from the same region or farm, there can still be variations in each batch of crop. So we will follow this process for every new delivery of coffee we receive.
PROFILING
Each roast is recorded using computer software, and live graphs are used to monitor progress throughout the roasting process. This allows fine adjustments to be made to temperature, airflow and drum speed for every batch and enables us to extract the complete set of flavours, whilst avoiding the bitter or baked notes that can seep in if not roasted correctly.
POST-ROAST
Once a suitable base profile has been found, the coffee will be cupped, which means that it will be tasted as objectively as possible and scored against 10 different criteria to score it out of 100. The coffees will be tested using an identical grind size along with the simple addition of hot water at a specific temperature. Cupped samples are also blind-tasted, so that coffees can be compared without any bias.
By doing this, we can understand which elements of the coffee could use tweaking as part of the roasting process and adjust the profile to suit this particular batch of coffee.
Packing
The roasted coffee is immediately packed, and heat-sealed as soon as it leaves the roaster, ready to be posted out to you!
Post-roast
Once a suitable base profile has been found, the coffee will be cupped, which means that it will be tasted as objectively as possible and scored against 10 different criteria, in total out of 100. The coffees will be tested using an identical grind size, with the simple addition of hot water at 92 degrees celcius. Cupped samples are also blind-tasted, so that coffees can be effectively compared without any bias.
By doing this, we can understand which elements of the coffee need to be tweaked and adjust the profile accordingly.
We pick the latest coffees, so you don't have to.