FAQs

All our production coffee is roasted on a Probat UG22 roaster. Our roast style is light to highlight individual terroir and flavors.

Our coffees are roasted for two different brewing styles, espresso, and filter. We list which brew method it’s best suited for, but of course, you could use the coffee any way you like.

For our filter coffees we are trying to maintain the brightness and complexity, for our espresso roasts we generally have a slightly longer roast and development time to bring down the acidity level.

On an espresso machine a shot is put under 9 bars of pressure, it's like putting it under a magnifying glass. If the coffee is too acidic it may be an acid bomb. This also doesn’t fare too well when mixing it with any type of milk.

All coffee must rest after roasting to de-gas and allow it’s flavors to shine through. For some coffees this could be 3-5 days, others it could be up to 3 weeks. 

Filter coffee should rest for a couple days after roasting. Coffees intended for espresso should sit for longer. Generally at least 5 days and in some cases up to 3 weeks so you dont get sour notes.

Optimum coffee shelf life will depend on the coffee. Lighter roasts will last longer than darker roasts. All of our coffees are considered light roasts. 

We recommend using whole bean coffee (not pre-ground) within 2 months of roast date. There will be small degradation after 1 month, but little is noticeable. In fact, most coffees are good for up to 6 months if cared for properly. 

Keep the coffee in a sealed container, in a cool and dark place, in its original packaging if possible. Our bags have a special valve that lets gasses out and prevents air from penetrating the bag.