Every coffee we source, roast and brew is chosen with the pursuit of flavour in mind. We carefully manage every aspect of our business to ensure that the coffee we source and roast reflects in its quality what every coffee producer and every person in the supply chain has worked so hard to deliver. We pay fairly and transparently for the coffees we love the most. And that means we pay for the cream of the speciality crop. We pay attention to traceability to make sure that the coffee we source is from individual coffee producers or groups of coffee farmers working in associations or co-operatives. We even name the coffees we buy after them, their farms or their co-operative name. We hunt ceaselessly each year for top-quality lots, individual parcels of coffee from a particular day or plot of land (micro-lots), specific coffee varieties (cultivars) and processing styles (fermentations). We taste everything we roast, every week, several times. Brew, taste, spit, repeat. We’re consistent. We monitor details like moisture content and density, weight and moisture loss, the rate of temperature gain and record all the data in sophisticated software to help us find the roast profile (recipe) that allows the coffee to become what it was always supposed to be... sweet and delicious, unadulterated.