How we work?

We weigh, roast and pack all coffee orders in our roastery. We buy green coffee directly from the coffee farmers. The price of the coffee is determined by the quality of the coffee. Because there are few intermediaries who have to earn money from the coffee, the coffee chain is very transparent and the farmer gets a higher price for his coffee.

We are always looking for the tastiest coffees. Besides our standard range of coffee we are always look for specials and we regularly taste samples of new coffees. As a roaster you have to be able to look far ahead: depending on where the coffee you have tasted is in the processing process, it can sometimes take several months before you receive the coffee you have ordered.

We use cupping to taste and assess the samples, but also to check the quality of our own coffees. The method by which coffees are judged is worldwide. Cupping is a whole ritual in which the coffee is only poured with hot water. You slurp the coffee from a spoon so that the coffee spreads well throughout your mouth and then you immediately spit it out again (unless of course it’s so tasty that you don’t want it). This allows you to taste both the qualities and possible defects extra well.

We cup our own coffees every week. Quality control is important in a coffee roaster’s job because the branding process is a close call. There are several factors that are variable: a slightly different ambient temperature can affect a roast, for example. As a casserole make sure your final temperature and roasting time remain the same despite these variable factors. By cupping daily, we know for sure that our coffees always have optimal flavors!