How we roast

The beating heart of a roastery is, of course, the roaster. We use a Giesen. It’s a modern machine but because it’s a drum roaster our techniques are grounded in proven roasting tradition.

The Maillard reaction, melanoids, 1st crack, 2nd crack… there’s plenty of jargon in coffee roasting.

But what matters is that you’ll taste only the best flavours. Joe coaxes them from green beans using years of experience. Each origin of bean is roasted individually in small batches. There’s no pre-blend.

Joe understands the interplay between altitude, soil, and environment – and knows how to give every bean what it needs to sing