We roast our coffees in small batches to maintain control and consistency, allowing each coffee to develop fully without being pushed too far.

After roasting, coffee begins to change immediately. Carbon dioxide slowly escapes, which can influence extraction in the days following roast, while the chemical compounds responsible for aroma and flavor gradually degrade over time. These changes are unavoidable and occur at different rates depending on the coffee and the roast.

How quickly those changes happen depends largely on how the coffee is stored once it leaves the roaster.