Specialty coffee roasting methodology, cupping and QC
We bring you a curated selection of the world's most complex and dynamic coffees, fresh in season and roasted weekly. Highlighting the unique qualities of each origin, each process, and each farmer's decision in the most transparent and delicious way possible.
We're committed to specialty coffee as our hallmark. Our coffees are traceable from the farm to your hands.
Coffee, like all fruits, is a seasonal product. So we make sure to work only with the most recent harvests available; lots from farms where we are certain the fruits are being harvested at their peak and processed by expert hands, people who are as passionate about it as we are, if not more so.
We strive, with all our means, to ensure that the work of these people is recognized, without whom the rest of the chain would not be possible.
Fresh seasonal coffee
Freshly roasted in Seville
Eco-Friendly Packaging
Fair price
Caution to producers
Traceability from farm to cup
For us, coffee is all about people, and we work daily to offer complete transparency. For a coffee to fully express its potential, it is absolutely essential that everyone involved in the production, transportation, storage, roasting, and preparation chain share this passion for doing things right.
We have the great privilege of constantly meeting and working with great people, and we strive every day to promote this culture and philosophy.
We believe that each variety has a roasting point where it truly shines; that point where the farmer's hard work, the unique qualities of the soil, and the conditions in which it grows are highlighted. We seek this profile and try to replicate it exactly in each batch.
Key aspects of green coffee tasting and purchasing methodology
Every coffee has a story to tell, and we want you to discover it in every cup you enjoy. We offer detailed information about your coffee's journey, from the farm where it was grown to your cup. We value every link in the coffee value chain and are proud to share these details with you.
We taste dozens of green coffee samples to select the lots that make it onto the menu, pre-shipment, arrival, and spot.
We taste by producing country and processing group, in elimination rounds, always blind, taking both technical and objective notes, as well as a final subjective perception from each taster.
This work of selection, roasting samples and tasting, comparison and feedback is continuous and weekly.
Only coffee lots that stand out and impress the purchasing/roasting team are chosen to join the menu in the future.
ROEST L100 PLUS sample roaster
Each coffee-producing country, depending on its climate, offers different harvest times. It's vital to select and roast the coffees during the months immediately following harvest, what we call "fresh harvest." This ensures that the coffee is full of life, with vibrant, distinctive flavors.
We work with green coffee importers, or directly with producers at source, who value quality and the economic, ecological, and social justice of the entire coffee chain. You can read about them in the Sustainability / Projects at Source section.
Key aspects of roasting methodology
Each coffee is the result of meticulous decisions that seek to reveal the inherent quality and complexity of each bean. We carefully select our raw materials to offer a unique experience, enhancing their most authentic characteristics. Our approach is direct and clear, always prioritizing the quality of the green coffee. During the roasting process, we focus on highlighting the distinctive character of each coffee, creating some of the most memorable and authentic experiences.
We keep our green coffee warehouse at a constant temperature and humidity year-round. Keep it away from sources of intense cold or heat, such as the roasting machine itself.
Every batch of coffee we roast is exactly the same in green weight, which helps us create consistency and efficiently monitor for potential deviations.
Each batch of coffee is weighed before and after roasting. This data provides information on the loss common in the roasting process, while also anchoring relevant information at each stage of the process.
Normal ranges for green coffee are between 9-12% and are important for monitoring the shelf life of the coffee and its behavior during roasting.
We monitor the color of the roasted coffee, which again gives us key information about the roast profile and consistency.
We cup each batch of coffee and compare it to other batches from previous weeks and to Cropster roast profiles.
We use Cropster roasting software as a fundamental tool for profiling each batch of coffee.
We monitor the pressure during roasting.
We monitor the ambient temperature outside and in the roasting room.
We roast on a Probat UG15 with a retro design but with all the most advanced measurement, control, and software systems in the industry.
If you'd like to learn more about our coffee menu, it's available in our online store and also for B2B.
Key aspects of the QC methodology
Flavor tells everything, so immerse yourself in our stories, where each cup is a unique narrative of its origin. From the fruity notes of Ethiopia to the cocoa nuances of Brazil, each coffee is a sensorial journey.
Quality control is carried out weekly, and we cup every batch we roast. This ensures quality and fine-tunes roasting profiles to ensure consistency.
Quality control is also performed through filter, batch, cold brew, espresso, and espresso with milk and oat milk tests.
We monitor the different batches of coffee during tastings over days, weeks, and months.
We monitor the storage/rest of roasted coffee in different containers and environments.
You can find all the recipes for each product/coffee in the online store and also for B2B.
Proper monitoring, control, and filtration of water is essential to controlling the flavor and results in the cup.
On Fridays, there's an internal sensory competition, and we conduct tests, training, and experiments to help us improve and evaluate our own knowledge and that of the industry.
Additional equipment: Cropster, refractometer, colorimeter, Mahlkonig EK43, Victoria Arduino Mythos II, Baskets VST, La Marzocco KB90.
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