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Our Roasting process

We roast our own specialty coffee and craft in-season single origin and coffee drinks. We also mastermind our own nitrogenated cold brew coffee.

Coffee roasting levels

Every specialty coffee lot we purchase requires a different roast profile that we develop through sensory roasting based on the characteristics of the beans. Because of the terroir the beans came from, the processing used by farmers to produce and dry  them, we adjust our roasting to the properties of the beans, so that you can sense in the cup the different flavor profiles and characteristics of each coffee.


Some may be more fruity or acidic, some may be more chocolaty and nutty, some have a bit more bitterness. We monitor the coffee very closely while it roasts to determine what temperature the roaster should be at, and when to drop the beans.

We roast our coffee in small batches, 2 to 3 times a week, which means that when your buy coffee from us, it will always be fresh, and not standing on a shelf for 12 months before you get to drink it! Oh, and did we mention why we roast only specialty coffee?

From seed to cup, roasting coffee is as much art as it is science.

What is Specialty Coffee?

Like wine will taste differently depending on the grapes, the terroir it was grown on, or the way the winemaker cultivated it, coffee is about just the same.

Because we believe that coffee is not just a pick me up in the morning, we strive to bring you the best quality coffees. So that your morning cup of Joe becomes more than a cafeine shot.

That's why we focus on only the best coffees, i.e. specialty coffees. Coffee is independently rated with a score going from 0 to 100 by independent Specialty Coffee Association Q graders who spend their days tasting different coffees. They attribute a score of 1 to 10 for 10 different criteria such as acidity, sweetness, cleanliness, aroma etc of the cup. The total gets to a maximum score of 100.  Only the coffees with a score greater than 80 are considered specialty coffee. They are "La Creme de la Creme", so much so that specialty coffee represents only 5% of the coffee cultivated in the world. For you, this is a sign of quality and traceability as with single origin coffee, you know for sure which general region (sometimes down to the lo of a farm) the cofffee was cultivated in.

sebastien ivanec


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Contact Us


Slovenska cesta 47

1000 Ljubljana

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