Roasted · Rested · Sealed

Process

Three steps, each written on the can.

Roasted

Small batches on an electric roaster. We log every roast and check its colour against a target, with a tolerance band.

Rested

Fresh coffee releases CO₂. Each lot rests for 48–72 hours before canning, so the pressure in the can stays well within limits.

Sealed

We flush the headspace with food-grade nitrogen to push out oxygen, then close the can with a double seam. The full-aperture end comes off completely, so the beans pour straight out. Snap the lid on to reseal.