Our roasters are constantly pushing the boundaries of what makes an excellent cup of coffee. That’s why we’re excited to introduce Roaster's Theory—a series of limited batch releases where our roasters test their latest theories and innovations.These small-batch experiments will explore unique roasting profiles, flavor combinations, and brewing methods to deliver a coffee experience like no other.
Theory #2 - Roast name: RT2
January / February 2025
This innovative aged-natural-process coffee is a flavor experiment gone deliciously right! With vibrant notes of berry and green apple, with a cocoa finish, each sip is an adventure for your taste buds. Roasted to a light-medium profile, it delivers a bright, lively body with a creamy-smooth finish—science you can savor.
From the Ramirez Estate in the Dominican Republic, the beans are fermented in coffee cherries for 18 hours and dried on raised beds for 21 days until perfectly stable, creating a flavor profile that’s as fascinating as it is delicious.
Hypothesized results: A flavor experience that’s vibrant and satisfying with every sip!
