Roastery
Roasted every week,
with hot air.
In our Paris atelier. Resting and degassing before shipping.
The roasters
Roasting is led by Sander van der Kruijssen, a coffee professional since 2008 and SCA certified, with Martina at his side in the atelier. Every lot goes through strict quality control before jarring.
The journey of a lot
01SampleThe importer sends us a sample of the lot.
02CuppingTasted and scored at the atelier following the SCA protocol.
03PurchaseWe buy the quantity we need.
04RoasteryEvery week, on the Loring.
05Resting & degassingThe coffee rests before being packed.
06JarringBatch no., date and SCA score on the label, QR code to the lot sheet.
Sourcing
We buy our coffee directly from producers.
See our shopsThe roasting machine
Our Loring transfers heat mainly by convection: recirculated hot air flows through the drum. The beans roast evenly, and every coffee follows its own roast profile, repeated lot after lot.
The amber material of the jars protects the coffee from light; jars carry a deposit and are reusable in our shops.
Write to the atelier
A question about a lot, a roast profile, our origins? The atelier will answer.