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We do not see ourselves as just a coffee supplier. We pick our coffee beans by travelling far, collaborating with talented coffee farmers and building relationships. We are proud of our direct collaborations with each coffee farm. With our great knowledge and interest, we roast and pack coffee every day from our roastery in Copenhagen. It’s all about fluctuation, always moving and developing. In coffee terms, we simply want to honour the bean.
We see our roasting process as a craft, and we can only ever be as good as the tools we work with.
Here in the Lab, we utilise the most efficient roasting tool available, the Loring S70 Peregrine. Its single burner convection design produces consistent and precisely developed coffee every time. This great feat of engineering allows us to significantly reduce our carbon footprint, recycling the air batch by batch, working with almost complete convection.
With traditional roasters, there is comparatively more conductive heat transfer, a risk of greater roast difference between the inner and outer bean, and an increased risk of over-roasting the coffee. With Loring, the heat transfer is drastically more efficient, meaning more to play with when profiling our coffees, and up to 80% less fuel and greenhouse gases per roasted batch when compared to traditional roasters.
Utilising our many years of experience in the field, our roasters profile each batch according to its terroir, process, and brewing method, ensuring a pinpoint portion of development so that no detection of the roasting process can ever distract you from the true flavour experience of the coffee. Coupled with our extensive daily quality control measures this allows for dynamic and progressive roast profiling and produces a consistent product no matter the volume. This contributes to our exceptional control over each coffee’s flavour potential.
Our diverse range of coffees needs constant care to ensure our customers are given an exceptional and reproducible experience every day, whether that be in a busy espresso house, a batch brew in the office, or a pour-over at home.
Post roast, we check the colour of the inner and outer bean, and implement both cupping and espresso quality assessments for our complete range. Whilst cupping, we create a consistent and stable environment to critically assess our roasts. 11g:180g coffee to water ratio with 96oC water at a fine grind setting gives us this ideal strength and extraction to critically assess our work. We have created our unique approach to coffee assessment, focusing on the clarity of terroir, balances of sweetness and acidity and the tactility of the drinking experience.
Comparing samples week by week, we note the natural evolution of each coffee’s flavour as the green ages, setting our targets on designing the best possible roast profile from the first bean to the last.
Our water, our grinders, and the extraction of our coffees our regularly assessed so we can be confident the product you taste is precisely as we intended. Knowing these variables change from place to place, we strive to test our coffee in many different environments with changing variables, and log this information to help guide our customers in achieving the best possible extraction, no matter where they are.
Discover our selection of beans to know more about our coffees, their origin, the producers and our sourcing partners.
