Eager to learn. Eager to share.
HOW WE SOURCE
We work transparently when it comes to sourcing coffee, choosing producers and sourcing experts who share the same goal – great coffee, produced with fairness at heart. Our relationships are built on mutual respect. For us and our partners, coffee is not a commodity. We’re driven on quality, and for that we pay our producers a price that is not only fair, but provides a sustainable income and livelihood for coffee farming communities.
We tend to work with smaller producers and co-operatives with an emphasis on social responsibility. Many of the farms we work with have created their own, sustainable foundations that support the welfare of the wider community and environment.
HOW WE ROAST
When it comes to roasting, we’re a little bit ‘old school’. We roast on a vintage 1980’s Samiac drum roaster that we saved from a London-based roastery. We named her (not so creatively) Sammy, and she’s the heart of our roastery. She’s needed a little work along the way. She’s been broken down and rebuilt. Had things added and things removed. A polish here, a lick of paint there. She’s not perfect, she’s not glam, but she roasts damn good coffee and we wouldn’t have her any other way.
A lot of what we do is manual. We control and log our roasts by hand. No fancy software, just experience, skill and intuition. Callum is our Head Roaster and his background in engineering makes him the perfect science head for roasting coffee. He has 10 years' experience as an automation consultant for commercial roasteries and now has taken it back to basics in search of truly good coffee, roasting every batch by hand. For us, it’s about true craftmanship.