Roast Breakdown
We take a different approach to each coffee, roasting seperately and adapting our roast to bring out the best in every batch.
Our Colombian decaf is processed using the sugarcane method, which leaves the beans with a little more moisture and makes them more challenging to roast. We start with plenty of airflow and a little more heat to get things moving, then carefully adjust the roast after first crack to develop the coffee evenly. The result is a smooth, rounded roast with enough development to work beautifully across any brew method.
With our single origin Colombian, we’re constantly adapting to the seasons. We source this coffee year-round, so we roast both summer and winter harvests, each with their own characteristics. Summer crops are drier and need less heat, while their high-altitude growing conditions mean we use more airflow to keep the roast moving steadily. Winter crops need a little more encouragement, so we give them more heat early on. Different approaches, same goal: bringing out the best in the coffee and keeping the cup consistent throughout the year.
