The Origin
We only source Grade A micro-lots from high altitude estates.
Our roasting process is measured by the second and the degree. We use a modified drum roaster to ensure the sugars in the bean caramelize without ever burning, preserving the floral notes of the Midlands soil.
The Methodology
Precision Selection
Every bean is inspected for density and moisture content. If it doesn't meet the 2026 standard, it doesn't make the roast.
Thermal Profile
We utilize heat-mapping sensors to track the 'First Crack'. This ensures the internal temperature of the bean is perfectly uniform.
Aroma Locking
Immediate small-batch cooling to lock in the volatile oils. This is why our Coffee Beans smell different the moment you walk in.
205°C
Peak Heat
12.5%
Avg Moisture
100%
Halaal Trace
85+
SCA Score