Of course, without quality beans you simply can't make great coffee. Beans must be high quality and they must be fresh. As beans age, oils seep to the surface where they oxidise, so beans are generally best consumed before they turn 30.
I roast only 100% specialty beans. Specialty beans are generally hand-picked, organic, and farmed on family or village lots. They are sold via co-ops, and farmers get rewarded with high prices for high quality.
After 10+ years of coffee roasting I'm convinced that the biggest joy of coffee comes with variety. This is why each week I try something different by playing with roast profiles, beans and blends.
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