01 Method
The Roast
A roast house is a room with a drum in it and a set of decisions about heat. This is how ours are made.
Botanical material behaves differently in a drum than coffee does. Roots hold moisture unevenly, grain colours quickly, spice gives up its aromatics early and loses them just as fast. Roasting them together to one profile flattens all three.
So we roast components separately. Each has its own charge temperature, its own target colour and its own point of removal. A batch is judged by colour, smell and the sound of the drum, then logged.
Blending happens after resting and grinding, which means a single component can be re-roasted without discarding the rest of a batch. It is slower. It is also the only way a small house keeps a profile consistent across seasons of raw material.
Working stock
Roots
Roasted longest. They carry the body of the cup and most of its bitterness. Cut size before roasting decides how far the colour travels.
Grain
Roasted short and hot. Grain brings the sweeter, bread-like register that sits under the bitterness.
Spice
Barely roasted, sometimes not at all. Added at blend stage so aromatics survive to the cup.
Peel
Dried rather than roasted. Used sparingly, for lift at the top of the cup.
What we do not publish
Ingredient statements, allergen declarations, nutritional values and shelf-life figures belong on controlled documents tied to a specific batch and format, not on a marketing page where they cannot be versioned.
Ask for the current specification for the format you are considering and it will be sent as issued. We do not restate it here in looser words.
Request a specification