Our light roast features high-altitude 1800 + MASL (meters above mean sea level) coffees from Africa, including Ethiopia, the Ivory Coast, Kenya, and Rwanda. The roasting style leans toward a shorter overall process, more delicate flavor development, and a drop temperature of 405-420 degrees. The process preserves much of the coffee’s natural sweetness, floral complexity, and creamy body, rendering a crisp, juicy cup that can be happily enjoyed by itself.

Our medium roast features medium-to-high altitude coffees from South America and Mesoamerica, including Brazil, Colombia, Costa Rica, Ecuador, and Peru. Medium-altitude coffees tend to grow faster,have larger, less-dense seeds, and feature a more immediate flavor profile. We generally find the sweet spot to be a medium-length roasting technique, dropping at 425-435 degrees. The process highlights spice notes, artisanal chocolate, and hints of baked fruit—along with a smooth, long, nutty finish to the cup. The MEDIUM also works remarkably well as a shot of espresso.

Our dark roasts are coffees from Southeast Asia, predominantly East Timor, and Indonesia. Many areas in this region—especially the islands of Sumatra and Sulawesi—employ a signature processing technique called GilingBasah (or “wet hull”) to de-pulp the coffee cherries. The result is a robust, earthy, full-bodied flavor with less acidity and sweetness. Roasting these dark coffees for longer periods tends to make them peak in complexity and come into their own. We generally roast coffees from this region for 13-14 minutes with a drop temperature of 440-450 degrees.

Our decaf features only Swiss Water Processed (SWP) coffee beans, which use no chemicals of any kind and leave only trace elements of caffeine in the coffee. We roast our decaf to a medium/dark roast level with the same care and attention to detail as all of our coffees.