Hand-roasted over a wood fire
Slowly, one batch at a time — from green bean to bamboo tray.
01Sorting
Green coffee beans are sorted by hand, removing defective beans before roasting.
02Wood fire
The wood fire is lit and kept steady under a heavy cast-iron pan — the best heat keeper for a slow roast.
03Hand stirring
The roaster stays at the fire the whole batch, stirring constantly, listening for the crack and watching the colour to decide the moment.
04Colour
The beans turn from green to yellow, brown and deep brown, releasing the signature aroma of wood-fire roasting.
05Cooling
Fresh out of the pan, the beans are poured onto a bamboo tray and gently tossed to release smoke and cool naturally.
06Packing
Once rested, the coffee is ground and packed to keep its full aroma.
Roasting over wood takes experience and time, but it gives a rustic, bold and deep flavour — one that's hard to find in industrially roasted coffee.