Think of something like single malt whiskey. Single estate coffees are the coffee equivalent. These coffees are lots that are procured from one farm alone. They are usually sourced from producers with whom we hold very close relationships. They produce consistent, fantastic coffees year after year and we’re proud to put their names on our labels.

Post-harvest processing methods, such as washed, natural, or honey processing, have a substantial impact on the moisture and sugar levels within coffee beans. These variables directly influence how the beans react during the roasting process, affecting the formation of flavor compounds. As a result, Roastmasters must adjust their roasting techniques accordingly to enhance the unique characteristics brought about by each processing method. To ensure consumers can easily distinguish between these different flavor profiles, we include the specific processing method in the product name. This transparency helps coffee enthusiasts make informed choices based on their flavor preferences.

Arabica Coffee follows the “C” ticker on the Intercontinental Exchange (ICE) and is traded out of New York. Robusta prices follow the “RC” ticker on LIFFE (The London International Financial Futures and Options Exchange) which is now a part of ICE. Typically, various coffees trade at differentials (a certain number of dollars above or below) on these exchange prices. However, in the last decade or so, specialty coffee has gradually been dissociating from these price indices. One of the main reasons for this is that these indices are influenced by a large number of uncontrollable factors such as currency fluctuations and trading by speculators. Coffee buyers are becoming more conscious of ensuring that producers are fairly monetized for their hard work.

Continuous experimentation, tailored roast profiles, small-batch roasts for more control/consistency and attention to origin discernment – we could say these are the overarching features of the Artisanal Roasting process. The idea is to unveil the hidden gems of flavor present in each lot of coffee. Due to the large volumes roasted in commercial lines, it is difficult to apply these practices as it is simply not feasible both operationally and economically. However, it is attention to these factors and an unrelenting focus on producing high quality coffee at all costs that differentiates craft coffee from its mass-market equivalent. Staying true to these qualities requires shining the spotlight on the sourcing process. The soil at origin, growing techniques, harvesting methods and post-harvest processing play a very large role in defining how the coffee is to be roasted. By being mindful of each of these factors allows the Roastmaster to develop the ideal profile to achieve the best flavor the coffee has to offer.