Our Process
The Roastery
Where intention meets heat. Where green becomes gold.
ROASTER
Probat UG-22
22kg drum · Cast iron · Since 2019
Philosophy
We don't roast coffee.
We conduct it.
Every bean arrives with a story already written — by altitude, soil, rainfall, and the farmer's hand. Our job isn't to overwrite that story. It's to amplify it.
Small-batch means something here. Each roast is 12–22 kilograms — small enough to listen, large enough to share. We roast on a vintage Probat UG-22, monitoring rate of rise, development time, and first crack with the attention a conductor gives an orchestra.
There are no dark roasts by default. No light roasts as a trend. Every origin finds its own sweet spot — the temperature and time where it speaks most clearly.
The Roast
Five stages. One intention.
Scroll to witness the transformation from green seed to full expression. Every degree matters.
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GREEN
The Raw Potential
We source green beans at peak harvest from farms we know by name. At this stage, the bean holds every possibility — floral, fruity, chocolatey — locked inside a dense, grassy seed. Our job is to listen for what it wants to become.
Moisture: 10–12% · Density at peak
YELLOW
First Crack
At 385°F, the beans release their first crack — an audible pop as water vapor escapes the cellular structure. This is where transformation begins. The Maillard reaction ignites, and the bean starts speaking its origin language.
Audible crack · Maillard reaction begins
LIGHT
Development
This is where we listen. The origin speaks — floral top notes from Ethiopian highlands, berry undertones from Kenyan red soil. We modulate airflow and drum speed, coaxing each note into clarity without rushing the conversation.
Origin character emerges · Airflow critical
MEDIUM
The Sweet Spot
Caramelization peaks. Sugars sing. This is the intersection of sweetness and complexity where most of our single-origins find their voice. The bean has shed its rawness and found its identity — balanced, articulate, expressive.
Peak caramelization · Sugars fully developed
DARK
Full Expression
For our espresso lovers. Bold, unapologetic, layered. The second crack territory — oils rise to the surface, body deepens, and the bean commits fully to its darkest truth. Bittersweet chocolate, toasted walnut, a finish that lingers.
Second crack · Oils surface · Maximum body
Our Tools
Precision instruments for intentional roasting.
The best craft demands the best tools. Here's what powers our roastery floor.
Main Roaster
Probat UG-22
German-engineered, 22kg capacity drum roaster. Cast-iron drum for even heat distribution and unmatched thermal stability. The heart of our operation — each batch roasted to order.
Sample Roaster
Ikawa Pro V3
Precision sample roaster for profiling new arrivals. 50g batches let us explore a bean's potential before committing to a full roast profile. Science before art.
Roast Intelligence
Cropster
Real-time roast analytics and profile management. Every batch logged, every curve compared. Consistency isn't luck — it's data-informed craft.
Experience It
Taste the craft. Visit our roastery.
Walk the floor. Smell the first crack. Cup with our roasters. This isn't a tour — it's an invitation.