Back to the journal
October 2026, 4 min read
When a roaster is full, the person at the controls has very little room to change their mind. A small batch is different. It responds quickly, it can be tasted often, and it gives us the chance to adjust before a good coffee becomes an ordinary one.
We roast each coffee to a fixed profile, but we do not trust the profile alone. Every batch is cooled, rested overnight and cupped the next morning. If it does not taste as it should, it does not leave the room.
Small lots also mean fresh coffee. What we roast this week is what we send this week, rested just long enough for the gas to settle and the sweetness to open up.
