My love of coffee is associated with good memories – friends, relaxing alone times, and even anxious moments. All quality experiences. It’s an instrumental part of my social life so it seemed inevitable that my affinity for caffeine would evolve into a desire to develop the skillset to craft a niche in an industry that was already all-consuming.

Home roasting was a natural first step, so I bought a small home roasting machine and learned the difference between first and second crack, the Maillard reaction, Rate of Rise, and eventually, how to prevent the fire alarm from triggering.

I learned how to distinguish between beans, how to highlight indigenous notes with specific roasting profiles, and gradually put together a personal menu of favourite flavors. I also worked on, and continue to update, certification with the Specialty Coffee Association (SCA). The more I learn, the more I learn how little I know and how much more there is to learn. And I love every minute of it!

My enthusiasm for perfecting my craft necessitated that the “home roasting” phase graduate to larger batches, higher volumes, and the need for a commercial rig. It also came with the challenge of bonding with the idiosyncrasies of different roasting equipment, but also the bonus of discovering new origins and bean varieties.

Growing interest in my roasts also meant building relationships with professional brokers who could bring in varietals otherwise out of my reach, adding another dimension of quality to my menu. I love that I can bring in beans based on different harvest and production processes, micro-climates, plant varieties, and of course, new flavors.

At the end of the day, freshness is the hallmark of the roastery, which is why we ship to compliment our roasting schedule. Aligning the two is the best way we can ensure that only the freshest and highest quality beans leave our roastery.

Our clients and friends are drinking our best coffee ever. And we’re just getting started.