Micro Roasting
Experience the art of exceptional coffee with our small-batch micro roasts, lovingly crafted to bring out the boldest flavors and richest aromas in every sip. Each batch is hand-roasted in limited quantities, ensuring unmatched freshness and a deep, velvety finish that mass-market blends just can’t rival. Our beans are ethically sourced and roasted with precision, giving coffee lovers a brew that’s not only full of character—but full of soul. This is more than coffee. It’s a ritual.”
“Discover a coffee unlike any other—our small-batch micro roasts begin with handpicked, all-natural beans, cultivated through the sun-kissed process and elevated by anaerobic fermentation all natural or Honey process. This unique approach intensifies the coffee’s natural sweetness, unveiling layers of complex flavors with a bright, juicy finish that dances on the palate. Roasted in tiny batches for peak freshness, every cup is a tribute to craftsmanship, sustainability, and a passion for flavor that goes far beyond the ordinary. This is coffee that tells a story.”
Our Beans, Your Roast
At the heart of our green coffee is a commitment to exceptional quality and innovation. Sourced from select farms and processed with care, our beans are designed to inspire roasters who demand more than just good coffee—they seek character, complexity, and a story worth sharing.
Signature Process
- Sun-Kissed Natural Drying: Our beans are dried under the open sky, allowing the natural sugars to concentrate, which enhances body and sweetness.
- Anaerobic Fermentation: A cutting-edge process that produces clean, vibrant cups with layers of fruit, florals, and even wine-like nuances.
- The honey process is a fascinating coffee processing method that bridges the gap between washed and natural techniques—offering the best of both worlds in terms of flavor and sustainability.
Here’s how it works: after harvesting, the outer skin of the coffee cherry is removed, but some of the sticky, sugary mucilage (which resembles honey—hence the name) is left on the bean during drying. This mucilage ferments slightly and caramelizes in the sun, infusing the beans with sweet, fruity, and complex flavors. The amount of mucilage left determines the type of honey process:
Compared to washed coffee, honey-processed beans tend to have lower acidity and a heavier mouthfeel, while still being more balanced than natural coffees. It’s also more eco-friendly, using less water than washed methods.