Origin and Selection
We always source our coffee as directly from origin as we are able, and our high-grade, 100% Arabica beans comes straight from small farms in coffee-growing countries like Rwanda, Kenya and Guatemala. Our coffee is seasonally selected at the roastery through the process of sample roasting and cupping when shipments of new season coffee have landed.
Our coffees are graded >80+ by the Specialty Coffee Association (SCA), Q grader (which is a standardised international quality score), this means our coffees are always of consistent high quality.
We roast at least twice a week; this ensures that our coffee is always in its freshest form. We balance temperature, time, airflow and drum speed to highlight the best flavour notes of the coffee. During the roasting process, we pay close attention to detail, focusing on cupping post-roast to ensure a consistent profile. We also make sure that the roast date is on our bags for all to see.
Consistent Product with Quality Control
Quality control is something we take very seriously, and we have methods in place to help discover the tastiest roast profiles and ensure consistency. In the roastery, we use moisture meters, refractometers and coffee roast colour analysers to make sure we always get it right. Bean density is taken into account too. Roasts are cupped every week to ensure consistency, to fine-tune roast profiles and blend components.
We source speciality graded Arabica coffees. This ensures that the small-holder farmers receive the right price for their coffee and that their farming practices remain kind to the environment.
From the roastery we:
- compost used coffee grounds from our roastery shop
- supply compostable take-out coffee cups and lids
- provide packing boxes and tape are compostable
- aim to use all sustainable packaging and are exploring recyclable and biodegradable coffee bags