Most of our coffee offerings are certified organic and organic-by-default coffees from small shareholder farms.  Though we also carry conventional coffees with very high cup scores, most of these crops are nano-lots belonging to one family or their extended family members.  Other offerings are micro-lots belonging to a few dozen farmers surrounding a community that share similar terroir.

In all, we sample roast and cup thousands of coffees each year, rejecting most, and keeping a handful of highly nuanced, memorable examples from the world’s best growing regions.

Depending on the origin, varietal, and altitude, each coffee is anaerobically roasted at critical points and traditionally fire-roasted at other increments to dramatically influence its acidity, sweetness, flavor, and aromatics.  Each of our roasting machines is modified and is unique in the world employing lessons we learned from decades of craft roasting.

This technique opens a new dimension never before possible - very dark roasts without the burned, carbon elements and fruity, light roasts without aggressive acidity. Our roasting methodology accentuates the unique characteristics of each coffee individually, which allows us to pair single origins or proprietary blends to each restaurant’s ingredient driven and ever changing menus.

The founding principle of our Roastery is “elevate the craft and do no harm.” Our equipment utilizes the latest advancements in hybrid-green technology to help preserve our environment for the next generation.