The roastery is one room, a twelve-kilo drum roaster, and a bench of cupping bowls that is in use more often than it is not.

We roast in small batches because it is the only way to keep a profile honest. A twelve-kilo drum gives us enough thermal mass to be stable and few enough kilos to abandon a profile that is not working without losing a season of somebody’s harvest.

Every batch is logged: charge temperature, turning point, the moment the colour breaks, first crack, drop. The logbook is not for us — it is so that the coffee you buy in November tastes like the coffee you bought in September.

And every roast gets cupped. Not the good ones, not the new ones. Every one. It is the least glamorous part of the week and the only part that is genuinely non-negotiable.