We roast our own coffee

From green bean to finished blend, the process is done in-house at our distillery by Detlef Mohr, our Head of Coffee.
Detlef works across all of our coffee program, including green bean sourcing, optimising roast profiles, creating our blends and most importantly, ensuring quality and consistency.

The key is to find balance, and no single degree of roast is ideal for all coffees. A good coffee roaster will manipulate time, temperature, and speed of the roast to control three key aspects of taste: acidity, sweetness, and bitterness.
A light or medium roast gives coffee sweetness and acidity, where a darker roast decreases body and increases bitter flavours.