Our Roasting Process

We believe that roasting is the moment when coffee expresses everything it has experienced on the farm. Therefore, we place sensorial sensitivity and cupping as the main pillars of our process, under the direction of our national cupping champion, Juan Begué, to bring out the best in each bean.

Philosophy

Tasting is our compass. We roast with the coffee's origin in mind. We look for profiles that express the variety, the process, and the Ecuadorian province from which they come. We prioritize light roasts, where each coffee is very distinct from the next.

Agtron and Quality Control

We use the AGTRON system to objectively measure the color of roasted beans. This tool allows us to maintain consistency in each batch and control the level of development with near-perfect accuracy.
We roast at Ikawa, Aillio, Diedrich and Probat.

Roasting Development

We understand roasting as the result of studying multiple curves and cupping several cups from each sample. Our goal is always the same: to find the curve that achieves the perfect sweetness necessary to highlight the acidity of the Ecuadorian terroir. Every coffee that passes through our laboratory is thoroughly analyzed; we record, adjust, and cup each curve several times… several times… many times… every day… thousands of times.