Tuesday starts at six, with the lightest coffee first so each roast starts from a clean drum.
Every batch is tasted the next morning before it is packed.
Blog
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How we brew a pour-over at the roastery
We use 15 grams of coffee to 250 grams of water, just off the boil, poured in three slow circles.
Grind a little finer than sea salt. If it runs through in under two and a half minutes, go finer next time.
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Visiting the farm in Huila
Our Ridgeline comes from a family farm in Huila, Colombia, at 1,700 metres.
We have bought from them every harvest for six years.