Frequently Asked Questions

Specialty coffee is coffee that has been carefully produced at every stage. From the farm to the cup. It is evaluated using the Specialty Coffee Association (SCA) standards and typically scores above 80 points. More importantly, it represents transparency, traceability and respect for the people who produce it.

Coffee is a fruit. Just like wine or apples, its flavour is influenced by variety, climate, altitude, soil and the way it is processed after harvest. Every coffee we roast is selected because it expresses its origin in a unique way, not because it tastes the same every year.

Coffee is an agricultural product. Just like fruit, every harvest is different. We buy coffees while they are at their freshest and replace them when a better seasonal lot becomes available. We believe coffee should reflect the harvest, not remain identical all year.

Because we don’t want to roast average coffee just to keep the same label on the shelf. Some producers appear every year because they consistently deliver exceptional quality, but every harvest is unique. Seasonality keeps coffee exciting.

Coffee is too complex to be described in three words. Instead of limiting every coffee to a short list of flavour notes, we use a flavour wheel that presents the entire sensory profile. Alongside dominant flavour families – such as red fruits, tropical fruits, citrus, florals, herbs, spices, chocolate or caramel – we also communicate: Sweetness Acidity Texture & mouthfeel Flavour intensity Fermentation character Overall balance This approach gives a more complete picture of the coffee and helps you understand how it tastes, not just what it might remind you of.

Coffee isn’t flavoured. Our flavour wheel is a sensory map created through cupping, describing the characteristics we experience in the coffee. Your brewing method, water, grinder, extraction and even your own palate will influence what you perceive. There are no wrong answers – only different experiences.

Yes. Freshly roasted doesn’t necessarily mean ready to brew. Because we roast using air roasting technology, our coffees benefit significantly from resting after roasting. During this time the coffee naturally degasses, allowing flavours to become sweeter, cleaner and more balanced. For most of our coffees, we recommend waiting at least two weeks after the roast date before opening the bag. Many coffees continue to improve for several more weeks. Patience is often rewarded.

Whole beans always stay fresh longer than ground coffee. We recommend grinding only what you need, just before brewing. Our bags are designed to protect the coffee, so simply keeping the beans sealed in their original packaging, away from heat, direct sunlight and humidity, is the best solution for everyday use. If you want to preserve a special coffee for longer, vacuum sealing and freezing whole beans is one of the best methods available. When done properly, coffee can maintain its quality for many months.

Much longer than most people think. Light roasted coffees generally have a significantly longer shelf life than darker roasts. Because we roast using air roasting technology, the structure of the coffee bean remains remarkably intact, allowing the coffee to age more gracefully while preserving clarity and sweetness. Many of our coffees reach their peak between two and six weeks after roasting, and can continue tasting excellent for several months when stored properly. Good coffee doesn’t become stale overnight

Every coffee has its own personality. That’s why we roast on both the ROEST P3000 and the Stronghold S9X, selecting the platform that best expresses each coffee’s potential. The ROEST P3000 gives us exceptional precision and repeatability for small-batch production and profile development, while the Stronghold S9X combines conductive, convective and radiant heat transfer, allowing us to explore different approaches to sweetness, texture and flavour development. We don’t believe one machine is universally better than another. We believe every coffee deserves the roasting approach that suits it best.

Not every coffee is meant to be roasted the same way. We currently roast in three styles: Light Roast Designed primarily for filter brewing, highlighting clarity, vibrant acidity and the unique characteristics of origin. Omni Roast A balanced roast developed to perform beautifully as both filter and espresso. Espresso Roast Focused on sweetness, body and balance while preserving the character of the coffee. Rather than following trends, we choose the roast level that allows each coffee to express itself at its best.

Every coffee begins with a producer. We source seasonal coffees from some of the world’s most respected coffee-growing regions, always focusing on transparency, quality and traceability. Each coffee in our catalogue includes detailed information about its producer, farm or washing station, variety, processing method and harvest. Understanding origin is part of understanding flavour.

Because we believe informed coffee drinkers make better choices. For us, origin is more than a country. Every coffee has a producer, a variety, a harvest, a processing method and a story worth sharing. The more we understand about coffee, the more we appreciate the work behind every cup.

Yes. We work with cafés, restaurants, hotels and offices looking for freshly roasted specialty coffee, training and long-term support. We believe partnerships are built through consistency, communication and shared standards.

No. We don’t believe great coffee should require a large commitment. Whether you’re ordering a few kilograms or building a long-term wholesale partnership, our goal is the same – to help you find the coffees that fit your business best.

Absolutely. Every business is different. We’ll help you build a coffee selection that matches your equipment, brewing methods and customers, whether you’re looking for approachable everyday coffees or more adventurous seasonal offerings.

Yes. We believe education is just as important as the coffee itself. We offer training in espresso preparation, filter brewing, grinder calibration, workflow and coffee knowledge to help our partners serve every cup with confidence.