Extracting

The Flavour

Roasting is a delicate art form that requires a lot of skill, the difference between a perfect roast and ruined beans could be just a matter of seconds. It takes years of training to master coffee roasting. Roasting brings out the characteristics locked inside the coffee bean, aroma, texture and most importantly flavour.

Sampling

The Flavours

Once the coffee is roasted it is ground and cupped for tasting, our master liquorer samples every batch using the “sniff, sip, slurp” technique and scores it for its aroma and flavour. The score of each sample determines what batches and quantities will go into each bag to meet consistently each customer’s unique flavour profile with each and every shipment.

Creating

The Blend

With the unique characteristics of every coffee batch identified, the master liquorer will identify the combination samples that will be combined to meet a specific flavour profile. Understanding how the different coffee samples will interact with on another is skill that takes many year to master, our master liquorers each have over 20 years experience ensuring that each and every batch that has left our warehouse was consistently from shipment to shipment.

Bagging

And Packing

Once the blending process complete the coffee batches are weighed out on vibrating sorting table that remove debris and any beans that do not meet the strict size specifications. The beans are then passed through a colour sorter that photographs every individual bean analysing it for any flaws or defects. One defective bean out of every fifty is enough to ruin an entire batch of coffee. With the sorting done the coffee is packed in 70kg bags and stored ready for shipping.