The Roast
Fine-tuned for the cezve — because every roast decision exists for how Turkish coffee is brewed.
We tried light roast and medium roast — the flavors just didn't come through. Dark took the flavors away. Medium-dark, with this brewing method, gave the best flavors.
Because Turkish coffee is a brewing method: there is no water pressure, so you need a darker roast to extract flavor. Light and medium roasts just tasted watered down.
We land there with two roasts — the Brazil component taken dark for body, the Ethiopia component kept lighter for its florals — balancing out at medium-dark.
Next Chapter
Small batches, roasted in-house, with every bag stamped with its roast date.
The Full Batch Story