Quality Control

Each and every batch we roast is evaluated by cupping, a standardized method of tasting, to ensure consistency and to make sure it's true to the original profile. We also measure the moisture loss, interior and exterior bean color, and total dissolved solids of the coffee. The art of roasting is in the roaster's interpretation of which aspects of a coffee to highlight, but the science is in ensuring repeatability and consistency. We take take the art and the science very seriously!