Our approach to roasting focuses on extracting the most unique and interesting flavours from each origin with an emphasis on maximising the sugar development within the bean.

We only blend after roasting and we blend specifically for the market that our customers are pursuing, with varied levels of client involvement. Our core skill is tailored for the espresso market, but we also specialise in identifying unique single origin and blended coffees for other brewing methods.

The roaster we use is a large drum batch roaster that has been customised for research capabilities and is tuned for the precise application of heat at any given moment in the roasting cycle, rare for this type of equipment. In addition we have full recording capability for every aspect of roast cycle such that any roast, one perfected, can be replicated exactly.

We also run a smaller 5kg roaster, replicating the larger roaster for specialised single origin, experimental and competition roasting. This allows us to explore the possibilities of new coffees then translate these opportunities to our larger commercial roasting.