News
The roast isn't the finish line — the chemistry keeps going for days. Why fresh-off-the-roaster isn't peak coffee, and why our young Primer Paso trees taught us patience.
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"Light," "medium," and "dark" mean different things at every roastery — unless you measure. Meet Agtron, the number behind our roast labels.
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Drying, Maillard, development — every roast moves through three phases. Here's what each one does, and the house move that makes our coffees taste sweeter.
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Part two of our farm-to-cup series: what actually happens when green coffee meets our Diedrich roasters — and why small batches are the whole point.
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