It’s our family-owned coffee farm in the highlands of Embu, Kenya. We are a smaller, 14-acre plot, which lets us focus on quality over quantity. That’s why we are able to produce those premium AA beans with the really distinct, bright notes of black currant and citrus. It’s been in the family since 1986.

The Bean Profile

Our Traditional Roast Process

Here is a clear, traditional step-by-step process for roasting coffee beans to a light-medium level:

• Step 1: Prepare Your Equipment and Beans. Choose a suitable roasting vessel such as a heavy skillet, pan, or oven tray. Preheat your roasting tool to a consistent medium-high heat. Measure your green coffee beans and have them ready for roasting.
• Step 2: Begin Roasting (Drying Phase). Add the green beans evenly to your heated pan or tray. Stir constantly to ensure even heat distribution and avoid scorching. During this phase, the beans lose moisture and are warmed through, with temperatures rising gradually.
• Step 3: Browning Phase. As the beans heat, they will start turning yellow, initiating chemical changes known as the Maillard reactions that develop flavor and aroma. Continue stirring to maintain uniform roasting.
• Step 4: First Crack. Listen for the popping sound known as the first crack, which usually begins after about 5-10 minutes. This signals the beans reaching a light roast phase. For a light roast, you can stop shortly after this. To achieve a light-medium roast, continue roasting a bit longer.
• Step 5: Development and Medium Roast. After the first crack, roast the beans for an additional 1.5 to 2.5 minutes. During this stage, the beans darken to a medium brown, acidity mellows, sweetness develops, and savory aromas increase.
• Step 6: Remove and Cool Quickly. As soon as the desired roast level is reached, remove the beans from heat and cool immediately by spreading them out or stirring in a colander to stop the roasting process and preserve flavor.
• Step 7: Rest and Store. Allow the roasted beans to rest for at least 12 hours to degas before grinding for brewing. Store in an airtight container to maintain freshness.

This method combines traditional sensory cues—color, sound, aroma—with constant stirring and temperature control to ensure an expert-level medium roast, balancing the natural qualities and the caramelized sweetness of the coffee beans.