ROASTING PHILOSOPHY

Roasting Philosophy

For us, coffee is not just a raw material to be selected and roasted. It is the result of the work of many people: producers, workers and women workers who contribute every day to the quality of what arrives in the cup.

Our selection starts precisely from this principle. We are looking for coffees that have a story to tell and that can enhance the work of those who produce them. For this reason, we often work with micro-lots, small productions that allow us to express more precisely the characteristics of a specific origin, variety, or process.

Precision in Roasting

Our approach to roasting is based on precision. Each coffee is studied and roasted with the aim of remaining within a light roast style, capable of enhancing the natural characteristics of the bean.

Roasting should not cover the flavors of the coffee, but reveal them. Through the development of the profiles we try to highlight the identity of each origin: acidity, sweetness, aromatic complexity and structure.

In this way, roasting becomes a tool to enhance not only the coffee, but also the work done at the beginning.

Fresh Coffee

We strongly believe in the value of fresh coffee. This is why we work with small batches and roast regularly, trying to keep the coffee as close to roasting as possible.

Immediately after roasting, the coffee begins to develop its most complex aromas. Offering fresh coffee means preserving these flavours and allowing those who brew it to have a more complete experience in the cup.