We roast in small batches, reading temperature and time per bean. Not speed — development. Not brand — farm, variety, harvest day.
Raw bean falls into the heated drum. Through the drying phase, moisture evaporates from 11 to 3%, the bean yellows, the aroma changes from grass to bread.
We select green coffee based on origin, variety, and processing — not on price. Every new batch is first roasted on a sample roaster and cupped according to the SCA protocol: on the 2nd, 5th, and 10th day after roasting, to see how the profile ages. Only then does it go into the sales batch.
The pulp is removed before drying. Precise, bright acidity and clear terroir remain — best shows where the coffee is from.
The whole cherry dries with the bean inside. Ripe sweetness and dense fruit — strawberry, blueberry, wine — come through in the cup.
Part of the skin stays on the bean. Between washed and natural — clarity and sweetness at once, round and balanced.
Roasting produces carbon dioxide — a few liters per batch. The bean needs a few days of rest before the flavor settles. That's why we print the roast date on every bag and use a one-way valve.
Bean releases ~40% CO₂. Espresso now "flows" nervously.
Acids settle, profile opens. Ideal for pour-over.
Sweet, balanced, thick crema. Peak window for lever.
Sealed bag with valve holds flavor. Open, drink within two weeks.
Single origin and house blend. 250 g, whole beans or ground to your preference.
Fresh batch regularly to your door — within 24 h of roasting. Filter, espresso, or surprise.
Supplies for cafes and offices. Including barista training and grinder setup.
Home preparation, sensory analysis, public cuppings. We'll teach you to name the flavor.
Do you want coffee at home, in a café, or custom-made? Write to us.