The only way for us to provide our customers with the highest quality coffee is to start with raw, green beans imported from various regions around the world, and roast them locally at our facility here in Phoenix.
Roasting is a heat process that turns coffee into the fragrant, dark brown beans that most of us are familiar with, and an essential step in crafting a great cup of coffee. However, roasting is also about being transparent – carefully highlighting the hard work invested before the beans arrive at our Roastery.
We meticulously source our beans from various regions all over the world – primarily through select importers and a direct relationship with a farm in South America.
During our sourcing process, we receive small, sample bags of raw coffee beans that we then roast and cup. It is important to do cuppings because the beans can fluctuate in quality from season to season and be affected by everything from weather to the farm’s method of harvesting. Cupping ensures consistent aromatics and flavor profiles.
After selecting the best coffee, we then fine-tune our roasting process. This is where the technical skill and artistry of our expert roasters come into play. The difference between perfectly roasted coffee and a ruined batch can be a matter of seconds, but our roasters take an artisanal approach using only small batches – between 12 and 20 pounds of coffee at a time — to ensure the highest quality and consistency.
Each batch is carefully hand crafted to bring out the potential of every crop we bring in. The result … the perfect blend of science and art.