Home / Process
Four steps. One logged curve. Every batch.
We roast the same way for every batch, whether it’s twelve pounds for the shop or the first bag of a new wholesale order. Here’s exactly what happens between green bean and sealed bag.
01
Select — we cup before we buy
Every origin is cupped blind before a contract is signed, and again weekly once it’s in rotation. We buy direct from growers in three regions rather than through a general importer, which costs more but means we know exactly whose coffee we’re roasting.
02
Roast — to a curve we've already tested
Every origin has its own roast curve: a specific temperature and airflow sequence, built through repeated test roasts and logged on a thermocouple. We don’t improvise on production batches — if the curve isn’t dialed in yet, the origin doesn’t go out.
03
Rest — 48 hours before sealing
Freshly roasted beans release carbon dioxide for days after coming off the roaster. We let every batch rest a full 48 hours before bagging, so the coffee arrives close to its peak instead of still degassing in a sealed bag.
04
Ship — within a week, or not at all
We bag and ship within seven days of the roast date. If a batch isn’t sold within that window, it doesn’t go out — we’d rather run out of a origin than ship coffee that’s past its best days.
Common Questions
About the roast, answered plainly.
What do you mean by "logged curve"?
We record temperature and airflow at set intervals through every test roast until a profile consistently produces the result we want, then that exact curve becomes the standard for that origin.
Do you roast to order?
Yes. We don’t hold finished inventory beyond a week — every bag you receive was roasted within the last seven days.
Can I watch a roast?
Most weekday mornings, yes. See the About page or get in touch to plan a visit.
Why only three origins?
We used to carry eight. We cut back to the three we had a fully tested curve for, rather than carrying origins that were merely fine.
Want this process on your bar every week?
Wholesale accounts get roasted into the same weekly batch — same logged curve, same 48-hour rest.
Roast cycle
Weekly
Rest period
48 hrs
Ship window