Quality is everything to us. Our cupping team regularly samples coffees from all over the world before deciding which coffees will join our fleet. In every instance, the coffee we roast has been chosen based on one single principle: the best taste wins.
Enter the roastery. Coffee roasting is like alchemy. The qualities of coffee remain locked and hidden in a little green seeds until they are released by fire. Once the coffee is roasted, it starts to de-gas, emitting CO2 for a period of about 10 days. When the coffee stops degassing, it is no longer fresh.
That’s why we roast our coffee in small batches, five days a week. And that’s why all of the coffee we sell is within a few days of roasting—with the roast date right on the bag so you’ll know exactly how fresh the coffee is.
Our East Vancouver roastery is home to a cast-iron Probat drum roaster with a 90 kg capacity. We also do our sample roasting on a vintage Jabez-Burns four-barrel roaster in the middle of our Commercial Drive café.