How we roast for filter

Our drum is small on purpose. Two and a half kilos at a time, so a Guji and a Huila never share heat. We charge cooler than a café roast and spend longer in Maillard — the stretch where sweetness is built — then drop as soon as first crack has rolled, not as soon as it has roared.

Filter coffee should still taste like the farm. If a washed Kenya tastes like toast, we went too far. If it tastes like lemon water, we did not go far enough. The line is narrow. We cup every batch the next day and again at five days. Bags ship after a short rest, never from the cooling tray.

Espresso is a different conversation. Solubility matters. Our Brazil and Sumatra are developed further so they do not sour in milk. Everything else in the case is roasted as filter, even if you grind it for a machine.