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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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The least glamorous number in coffee might be the most important: what green-coffee moisture content protects you from, and why we check it on every lot.
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Typica, Bourbon, Castillo, SL28, the Ethiopian landraces — coffee has varieties the way wine has grapes, and once you see it you can't unsee it.
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The word after the origin on our labels — washed, natural, or honey — tells you how the fruit came off the seed, and it changes the cup as much as the roast does.
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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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