HOW WE ROAST

Our main man the Sivetz roaster:

A chemical engineer by trade, Mike Sivets is credited with developing the concept of air-roasting coffee over 50 years ago.

AIR ROASTING

With the power of convection the beans are wrapped in a cushion of hot air that can be carefully controlled. 

OUR PROMISE

Coffee is an enigma. It’s a bit like a miracle food that seems to be able to last a really long time and then on the other hand, it’s just like any other fruit, its best tastes are only available within a relatively small window of time. We want you to maximise your coffee experience and taste those vibrant flavours. 

SUSTAINABILITY

Apart from ensuring that we participate in responsible ways to procure green coffee, we are proud to lessen our carbon foot print consciously with our roasting method. Our air-roasted coffee reduces CO2 emissions by up to 80% compared to traditional roasting methods.