Clean, sweet and fresh’ is the guiding principle behind every batch of speciality coffee that we carefully produce. Initially, this means sourcing coffee from small to medium sized growers who pay close and particular attention to every stage of the harvest and processing, but at our end we feel the responsibility lies with us to ensure that our roasting is always...

Careful. We want to showcase the intrinsic quality of each of the coffees that we work with and we serve our customers, meaning that we don’t want to taste the influence of the roasting process itself. We’re looking for our roasting to be transparent; merely a process by which we use our many years of skill and experience to unlock the coffee’s real potential.

Consistent. We don't think that getting it right every now and then is good enough like so many in our industry. Our head roaster Aaron is a highly qualified and licensed Q Grader who is certificated by the Coffee Institute and joins this highly skilled rank with only 4,000 fellow professionals from around the world. He homes his skills and works with a combination of the most up to date roasting technology and software, very strict quality control processes and a healthy dose of honesty to ensure that every bag of coffee you receive is of the highest possible standard.

Considered. In order to ensure that our processes are in the right places, and that the coffee is still as fresh as the day we started roasting it, a rigorous self-critical quality control programme is essential. Even when our coffee passes all in-roasting quality checks, we still evaluate every single batch by smell, colour and taste, on three separate occasions just to make sure.