Great coffee is a people story. Real hands choose the lots, set the roast, taste every batch, and pack your order with care. Come spend a day with us and meet the humans behind your cup.
Who does what around here
- Green Buyer: hunts for lots that fit our personas. Checks harvest timing, processing, and sample cups.
- Roaster: builds and tests the roast profiles. Keeps the curve steady so flavor stays consistent.
- QC Lead: cups every production batch. Tracks notes, color, and brew tests.
- Fulfillment: weighs, seals, and labels. Makes sure bags and grinds match your order.
- Customer Care: answers brew questions and helps you pick the right coffee.
A simple roast-day timeline
- 7:30 Warm up the roaster. Calibrate the color reader and scale.
- 8:00 Profile check with a small test batch. Taste yesterday’s control cup.
- 9:00 Production begins. We log charge temp, turning point, and development time for every batch.
- 11:30 QC cupping. Small pour-over checks for clarity and sweetness.
- 1:00 Cooling, resting, and bagging. Labels get origin, process, and roast date.
- 2:00 Orders out the door. Fresh coffee, simple packaging, clear instructions.
How we keep flavor steady
- Green checks: moisture, screen size, and visual sort so lots roast evenly.
- Roast controls: same curve targets for each persona, adjusted for the day’s weather and green density.
- Color reading: quick number that confirms the roast landed where we planned.
- Daily cupping: we taste side by side against a control so “very good” stays “very good.”
- Brew tests: V60 for clarity, French press for body, espresso for texture when relevant.
How personas guide our choices
- The Human — we aim for cocoa, almond, gentle citrus. Balanced on filter and espresso.
- The Mastermind — bright and floral. We keep the profile light to show clarity.
- The Adventurer — chocolate-nut comfort. Medium roast for bigger mugs.
- The Creative — playful fruit and a creamy finish. Blended for contrast and harmony.
- The Barista — caramelized sweetness that loves milk.
- The Night Owl — darker, syrupy shots with low acidity.
- The Champion (Decaf) — smooth, chocolate-leaning cups for evenings.
Packaging that makes sense
- Freshness: sealed the same day as roast whenever possible.
- Clarity: origin, process, profile, and roast date on every label.
- Ground options: whole bean or ground. Choose your format on the product page.
Tip: If espresso tastes sharp on day two, wait a few more days. Many coffees settle and sweeten with rest.
Ask us anything
Not sure which coffee fits your taste or brew gear? Send a quick note and tell us how you brew. We’ll point you to a persona and a starting recipe.