Capsules have helped us here: we have a small range and only change our three coffees roughly every three months.
It means we can really understand how each bean absorbs heat and its effect on flavour.
It's not just about passion for coffee. Two years of testing has got us to a place where we can release whole beans.
We use a bit of maths too, translating data from our 50 gram sample roasters to our small-scale hand roasted production roasters.
This allows us hundreds of attempts to create the perfect roast in final production - meaning we really explore the flavour potential
of every bean. Constant testing means nothing leaves the roastery unless it is perfect.