Why We Roast in Small Batches (and Ship With a Date on the Bag)

There's a dirty little secret in the coffee aisle: most bags on the shelf were roasted weeks — sometimes months — ago. Coffee doesn't spoil the way milk does, so nobody's technically lying. But roasted coffee is at its brightest and most aromatic in the two to three weeks after roast day, and it fades quietly from there.

So we do the opposite. We roast in small batches on our Giesen drum in Wynwood, to order, and ship within 48 hours of roast day. Every bag gets its roast date stamped right on the seal — the actual day the beans came off the drum.

Small batches are about control, too. When you roast 12 kilos instead of 12 hundred, you can chase the specific character of each lot — the citrus lift in a Kintamani, the syrupy body of a Batur — instead of flattening everything into one safe, forgettable house taste.

The payoff lands in your mug: fresher coffee blooms more, tastes sweeter, and holds its aromatics to the last sip. Grab a bag or start a subscription and check the roast date when it arrives.