Led by Christian, our master and synesthetic roaster, the process is guided not by automation but by instinct — sight, sound, aroma, and touch. Using a roaster he built by hand, Christian follows the bean’s cues, listening and watching for the exact shift that signals readiness. When a roast reaches perfect balance, a spectrum of color unfolds before him, marking the moment the bean has reached its fullest expression.

Every batch begins with meticulous inspection. We sort and examine the beans for size, integrity, density, and uniformity, removing anything that doesn’t meet our standard. From there, each roast becomes a sensory dialogue: moisture, altitude, varietal, and processing method inform how heat is applied and when the roast is stopped. This artisan approach pulls out the deepest layers of flavor without overpowering what the land already gave.

The result is a cup that feels alive, a clear reflection of where it came from and the people who shaped it. Clean energy, honest flavor, and a finish that lingers with intention. Every roast is crafted to preserve the bean’s character, so what you taste is not a formula, but a true expression of origin.