When it comes to coffee we prefer long-term relationships. That’s why we spend months of every year on the road, visiting and cooperating with the folks who make it all happen, at the source. We are old-fashioned about roasting. We rely on highly trained people, not computers, to see through the intention of our roasting style. Our style highlights the intrinsic qualities of a coffee that drove us to buy it in the first place: cleanness, sweetness, acidity, complexity. We roast on a hulking beast of a roaster – one that was made to hold consistent heat and let air flow through in simple ways controlled by a human being… just like you.