You may be curious about the difference between a washed Sidamo vs a natural, or why we roasted our offering from Costa Rica to 413˚ as opposed to 417˚. For this kind of stuff and also questions much less arcane, you need to call our Roast Master, Brian. He’s a wealth of coffee knowledge, and he would be happy to share it with you.
Your ability to talk directly to him means you don’t have to suffer holes in the story of your coffee or gaps in employee training. We want you to have all your questions answered and coffee needs met. That’s why we encourage you to call us immediately with any questions.