Roasting, at its simplest, is to develop the coffee with a constantly increasing temperature. Brought up too quickly, the coffee will scorch and acquire off-flavours from uneven development. Brought up too slowly, the coffee will bake and simplify, turning a vivacious cup into a wallflower. Our instrument of choice is a 70kg Loring Peregrine Smart Air Roaster. This roaster allows us to increase production capacity and reduce energy consumption and greenhouse gas emissions by 80%. It takes 14 to 16 minutes for the magic to happen with each batch we roast. That magic involves tweaking the fuel and feathering the airflow to juggle radiant, conductive and convective heat. Achieving a balance is a subtle tight rope act of looking for and finding “just right.” Successfully executed you’ll taste a cup with clarity, vivid flavours and a sugary sweet palate. A little bit of us and a lot of what happened on the farm.