COMMITTED

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When green coffee comes in they're covered in remnants of powdered like debris from the bean itself. That layer is called "silver skin" which is the dry skin that is layered on the  bean which comes off during roasting. To limit any compromise of the roast, WE place our green coffee in mesh cylinders that rotate while pulling in air that also removes any loose debris.

Using a ISO/SCA standard 20 tier sieve shaker system, allows US to fully separate bean sizes for uniformity when roasting. With green coffee being grown, just because you have the same species does not mean each one will  produce the same been size. Coffee lies within parameters so when it comes to sorting, we aim to give our customers/clients consistent batches. 

With great inspection, comes a great a mount of time. WE take our quality assurance process with much patience and attention. Throughout the years of ordering coffee from various brokerage companies or direct farmers. There will always be defects hidden within green coffee. The truth is no matter how perfect a growing operation is, you cant control how each coffee plant engineers its individual fruits. You will always battle different sizes, defects such as: unripe, low moisture, broken, mold/fungus and even insect infested. All of these will compromise the final roast process both aromatically and in flavor. WE scour through each pile to eliminate these to give our customers true flavors from their origins.

Moisture content is another variable and probably the most important as it needs to be in range in levels for it to be roasted right. SCA states 9-13% for green coffee beans and recommends a water activity below 0.70𝑎𝑤 to prevent microbial growth.  

In order to craft our unique profiles, WE have to always stay consistent with sharpening our sensory analysis during cupping sessions. By doing this improves consistency in batches along with new development to enhance each roast. 

Timing is everything therefore it is crucial to use sound, sight and smell to ensure every sample is pulled according to our standards. Technology is a great tool to guide us in parameters with coffee but WE like to believe the physical aspect of applying these human actions is what also brings it all together.