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my approach to roasting

I'm currently focusing on light-medium roast levels, single-origin coffees, and packaging whole bean. I aim to provide high-quality coffees at peak freshness, roasted to bring out sweetness and balanced acidity. Delicate, complex, bright, juicy coffees are my jam.

I roast coffee according to my personal preference. While I understand people in this area generally prefer darker roasts, my goal is to reach those who already have a taste for lightly roasted specialty coffee, or who are curious about it. I didn't enjoy light roasts at first, just as I didn't enjoy beer at first, but as I explored more and more I found that really good quality coffee has incredible flavor. For me, coffee is not really a dessert or a means to an end, it's more of a delicacy. I see it as my job to preserve and express the inherent quality of the coffee I've chosen to roast; basically to roast each coffee to its "sweet spot." Coffee that is grown under ideal conditions, processed and handled with care, roasted with attention and intention, and brewed with proper parameters can be sweet, complex, rich, and creamy all on its own. The joy of roasting is in guiding the coffee along to its unique flavor profile while maximizing sweetness and pleasant acidity.