Our Roasting

Our approach to roasting is governed by two overarching principles: flavour and freshness.


Every coffee is unique and requires special attention to coax out its inherent origin flavours and to harmonize its levels of sweetness and acidity. Our single origin coffees are generally roasted to the end of first crack, producing a light roast coffee that boasts both complexity and balance. We aim to present coffees with defined origin characteristics paired with a high level of drinkability. There is a difference between a coffee being tasteable and a coffee being drinkable. Tasteable means it’s interesting, but you may only want a few sips.  Drinkable means you can drink a whole mug, and then you want another.

All our coffees are initially sample-roasted in a vintage Jabez-Burns four-barrel roaster inside of our Commercial Drive café in Vancouver. After that, it’s production-roasted to order in a 90kg Probat drum roaster at our Powell Street café in Vancouver.


Once coffee is roasted, no amount of vacuum packing or voodoo can stop the coffee from de-gassing and beginning to stale within 10-14 days.  That’s why we roast coffee to order, 5 days a week, and why we print the roast-date on every bag of coffee that goes out of the warehouse.