Roasting coffee is almost like cooking in culinary, coffee beans go from green bean state to yellow and brown, producing and breaking down thousands of compounds to release and bring out flavor complexes. The fact that so many variables surround a working cup of coffee is truly interesting, and perhaps coffee is one of the most complex products people use every day. Can bring white flower flavor, taste of citrus group, aftertaste like tea, all come from natural organic molecular compounds inside coffee beans.

Finding the right roasting profiles for each coffee is important, as is the post-roast segmentation before reaching the consumer so that the coffee is always fresh and in the best state to reveal what's going on. The very essence of which is what we take seriously. After all, after a long journey from all over the world in different continents, we are ultimately responsible for showing and demonstrating the best of coffee beans. “