Why we roast to order

Coffee is a fresh product. In the days and weeks after roasting, it is at its most expressive — aromatic, sweet, alive. Then, slowly, it fades.

So we roast to order. Rather than filling a shelf and waiting, we roast in small batches close to when an order is placed, then bag and send it. It means your coffee arrives young, near the peak of what it can be — and it lets us treat each origin on its own terms, dialling the roast in for the cup we want rather than a one-size approach.

It is a slower way to work. We think the cup is worth it.