Inside our process — from sourcing to cupping
At Origin, coffee roasting is more than a craft — it’s our daily ritual. We believe the best coffee begins long before the first crack; it starts with respect for the bean and intention in every step. Here’s a look at how we bring our roasts to life.
Sourcing the Bean
Why origin and seasonality matter
Each bean we roast begins with a relationship. We work with producers who understand their land, harvest seasonally, and care deeply about quality. Whether it’s a washed Yirgacheffe from Ethiopia or a naturally processed Brazil from Sul de Minas, we source with transparency and purpose.
Our goal is to highlight the natural character of each coffee’s origin — not mask it. That’s why we choose coffees based on freshness, traceability, and flavor potential, not just volume or price.
Small-Batch Focus
Precision roasting, not automation
We roast in small batches to stay in control. This allows us to adapt the roast profile for each origin — whether it needs a slower development phase to bring out sweetness, or a shorter roast to preserve bright citrus notes.
Small batch means:
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More feedback
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Fewer shortcuts
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Greater consistency
It's not about speed — it’s about getting it right, every time.
Flavor Goals
Matching profiles with customer experience
Each roast we craft starts with a flavor goal. We ask:
What do we want the customer to taste?
What brew method do we envision for this roast?
For example:
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Guji is fruity and bright — perfect for pour-over
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Fazenda Brazil is chocolatey and smooth — ideal for daily drinkers
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Our Blend is balanced and sweet — flexible for espresso or drip
We tailor the roast to honor the bean — and to meet how our customers actually drink it.
Cupping & Tasting
Daily quality control, honest feedback
After roasting, each batch is cupped — our way of checking for clarity, sweetness, balance, and consistency. We taste blind and adjust our process when something feels off.
Every cup is evaluated by the same criteria:
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Is this how this coffee wants to taste?
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Are we letting the origin shine through?
We don’t chase trends — we chase truth in flavor.
Roaster’s Notes
How we decide when a roast is “done”
Knowing when to stop roasting is part science, part instinct. We watch temperature curves and listen for cracks, but also rely on what we’ve learned over time — and what the bean is telling us.
Sometimes a roast “finishes” early to preserve florals.
Other times it needs an extra 10 seconds to round out acidity.
Our notes aren’t just about time and temp. They’re about feel, flavor, and how each batch fits our broader vision: to create coffee that’s bold, intentional, and truly Origin.
Ready to Taste the Difference?
Explore our current lineup — small-batch roasted, quality tested daily.
