5kg
per batch, small enough to taste every bean, every Tuesday.
The Roast
We roast small, and we roast honest.
Our roaster is a stubborn old drum machine we named Dimitra. Twice a week she warms the back room until the whole lane smells of caramel and toasted bread, and we coax each origin to the exact point where it stops being beans and starts being a morning.
No dark, bitter shortcuts. We roast light enough to taste where the coffee actually came from: the apricot in an Ethiopian, the cocoa weight of a washed Colombian, the quiet sweetness of a Brazil meant for milk. Then we rest it five days before it ever touches your cup.
Everything is bought through importers who pay growers properly and tell us their names. We think you can taste that too.
Eleni & Yiannis Roasters · Founders · Chania
