We want our coffees to be rich, clear in flavour, and to retain the sweetness of the coffee cherry. That’s our roasting maxim, and it all starts with choosing the right coffee. We are always on the lookout for new coffees from all over the world and are constantly discovering new coffee farms, but we also keep coming back to our long-time partners and friends. We’re lucky enough to be jurors in the Cup of Excellence Initiative, which allows us to taste the very best coffees from different growing regions each year, but the work doesn’t stop there.

After selecting samples, we start with the so-called blind roasting, where we compare very small quantities of each coffee, roasted at different temperatures and for different durations. Many coffees drop out at this stage, but even our favourites need a lot of testing and tasting before we settle on a roast profile that meets our standards for richness, clarity and sweetness.