Coffee roasting is where green coffee beans transform into the aromatic, flavorful beans we love. This process is both science and art — balancing time, temperature, and technique to unlock the unique character of each coffee.
From Green to Golden to Brown :
Roasting begins with raw green coffee beans, full of potential but without much aroma or taste. As heat is applied.
Drying Phase: The beans lose moisture and turn from green to pale yellow.
Maillard Reaction: This is where flavor magic happens — sugars caramelize, and the beans take on nutty, sweet aromas.
First Crack: The beans expand, releasing steam with a cracking sound. This is the moment where light roasts are typically dropped.
Development & Finish: For medium and dark roasts, roasting continues to deepen flavor, body, and sweetness.
Roast Levels Explained
Each roast level creates a different experience in your cup:
Light Roast: Bright, acidic, and floral. Highlights origin flavors and terroir.
Medium Roast: Balanced, sweet, with rounded acidity. A favorite for everyday drinking.
Dark Roast: Bold, rich, and smoky, with lower acidity and a heavy body.
Craft & Consistency
We roast in small batches, carefully monitoring each step to ensure consistency and bring out the best in every lot. Each coffee is profiled and tested to match the desired flavor outcome — whether that’s a fruity Ethiopian, a chocolatey Colombian, or a bold espresso blend.