Hi, we are coffee roasters.
What began as curiosity about brewing quickly turned into a full blown obsession. In 2022, we bought a roaster. We've been learning, refining, and sharing every roast since.
Phil & Steve
Your tasting notes are important!
If you have a sample of our coffee, please click the link below (or scan the QR code on the bag) and leave your thoughts. It's fun &, easy. Just tell us what you taste! It helps us to refine and improve!!
We hope that you will join us on this journey.
News & Updates
Our Recent Roasts
Panama - Boquete Finca Estate
Arabica - Washed - 1,500m - Boquete Finca Hortigal - April to Sept Harvest
Medium Roast on 13 March 2026
Test Roast: 35
Clean, rich fruit acidity, smooth milk chocolate and a malty finish. So far so good. This was roasted at a charge temp of 220 degrees C. After reveiwing the density and moisture of the beans (as we reached first crack at 10mins 30seconds) we are considering increasing this to 225 or 230 for the next test roast.
Papua New Guinea: Grade Y
Arabica - Washed - 1,500m - Waghi Valley - April to Sept Harvest
Light Roast on 5 December 2025
Roast: 33
Highlighting the sharp greengage acidity that this bean provides at lighter roasts, it maintains a smooth profile and light creamy mouth feel.
Medium Roast on 13 February 2026
Roast: 34
The medium roast develops the natural sugars which bring out the chocolate, caramel notes in the aroma and sweet red summer fruit, cream and dates in the tasting.
Medium / Med Dark Roast on 27 March 2026
Test Roast: 36 (225 degrees) & 37 (230 degrees)
These roasts were adjusted to have different charge temps with the aim to shorten the time to first crack and give us a longer development time without risking baking the coffee. Both roasts achieved this however roast 36 had slightly better balance. The next roast will take the development time from 20% to 23-25%; this is likely to get us the flavour profile we are looking for.
Medium Roast on 16 April & 21 May 2026
Test Roast: 38 & Sample Roast: 39
Roast 38 (16 April 2026) - This was our final tweak before our main Sample Roast. It was great. lots of sweetness, a touch of cheeky red fruit, with the main body being rich milk chocolate. Its really delicious
Sample Roast 39 (21 May 2026) - This was worth the wait. It is the kind of coffee that would start you in the morning and comfort you throughout the day.
Medium Roast on 29 September 2026
Roast: 40 (225 degrees)
A relaxed victory lap for our Panama roast. Phil has been unwell but is on the mend. To celebrate our slow pace of life as hobby coffee roasters, we recreated Roast 39... but with a shift in the weather the same charge temp, roast curve and duration did not deliver the same results! The final result had much deeper brown sugar notes but retained the red stone fruit acidity. The profile is very smooth.
We will share more feedback when we have it in the News & Updates section.
Tasting Notes
Here is some feedback on our roasts....
"Thank you for sharing this roast! I usually drink dark roasted espresso style and this is very different. I enjoy the light acidity and I am surprised at how smooth this roast is." Roast 33
"Light roast coffee is my go to. This is delicious - very smooth" Roast 33
★★★★
★★★★★
"Flavour of apple on cooling... creamy chocolate with a touch of vanilla" Roast 34
★★★
★★★★
"Berry, Almond Caramel... Rich with a strong kick" Roast 34