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#MicroLots

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Sourced directly from origin. Produced in limited quantities. Roasted to preserve what was grown. If sourcing matters, this is your coffee. #VelvetReserve #MicrolotCoffee #DirectTrade
Sourced directly from origin. Produced in limited quantities. Roasted to preserve what was grown. If sourcing matters, this is your coffee. #VelvetReserve #MicrolotCoffee #DirectTrade
“So… you’re just a roastery?” No. Because if all we did was roast, we’d only be seeing the coffee at the very last stage.. AFTER most of the decisions that determine quality have already been made. That’s why we grow and process coffee at 1500 meters above sea level and higher. Rich volcanic soil, and cooler temps are great for coffee, but only if the work at origin is done right. So we start cultivating quality right at the source. We work with farmers long-term. We focus on clean processing and careful drying. Then we roast with meticulously developed profiles. You don’t want to buy just beans. You want the confidence to serve the same high-quality coffee, Be it on a busy Saturday, on a slow Tuesday, and even when your best regular walks in. You want consistency you can build your menu on, and volume you can depend on, Whether you’re dialing in for the day, or working on a new signature drink. So no…we’re not just a roastery. If you want a coffee partner who’s hands-on from farm to roast, send us a message and we’ll talk about how you can start serving better coffee today.
“So… you’re just a roastery?” No. Because if all we did was roast, we’d only be seeing the coffee at the very last stage.. AFTER most of the decisions that determine quality have already been made. That’s why we grow and process coffee at 1500 meters above sea level and higher. Rich volcanic soil, and cooler temps are great for coffee, but only if the work at origin is done right. So we start cultivating quality right at the source. We work with farmers long-term. We focus on clean processing and careful drying. Then we roast with meticulously developed profiles. You don’t want to buy just beans. You want the confidence to serve the same high-quality coffee, Be it on a busy Saturday, on a slow Tuesday, and even when your best regular walks in. You want consistency you can build your menu on, and volume you can depend on, Whether you’re dialing in for the day, or working on a new signature drink. So no…we’re not just a roastery. If you want a coffee partner who’s hands-on from farm to roast, send us a message and we’ll talk about how you can start serving better coffee today.
Not all mushroom coffees are created equal☕️ Yes, there are many functional blends out there, but not all of them go through a careful, transparent process. From sourcing to extraction to roasting, every step matters. What you can’t see in the cup makes all the difference in how you feel. Look closer at what you’re buying ⚠️ Choose quality. Choose intention. Choose the best of the best🍄🍃
Not all mushroom coffees are created equal☕️ Yes, there are many functional blends out there, but not all of them go through a careful, transparent process. From sourcing to extraction to roasting, every step matters. What you can’t see in the cup makes all the difference in how you feel. Look closer at what you’re buying ⚠️ Choose quality. Choose intention. Choose the best of the best🍄🍃
A few years ago Sheryl bought a really expensive coffee we weren’t ready for and it turned out to be one of the best decisions we ever made. If you know Sheryl, you know impulsive isn’t her style.Thoughtful, yes, but she doesn’t usually move on a feeling. This time she did. The tasting notes spoke to her and she trusted her gut. I won’t pretend I wasn’t nervous. We were still finding our footing as a production roaster, just starting to build a following. Honestly, this coffee deserved a roaster more seasoned than I was at the time. We bought it. We roasted it. It was delicious and something shifted. It gave us confidence we belonged in coffee. That coffee came from Finca Juan Martin in Cauca, Colombia and the farm is back in our offering. Two lots. Two different cultivars. Each one a reminder of why we love coffee. They’re part of our quarterly collection box right now and we can’t wait to hear what they do for you.
A few years ago Sheryl bought a really expensive coffee we weren’t ready for and it turned out to be one of the best decisions we ever made. If you know Sheryl, you know impulsive isn’t her style.Thoughtful, yes, but she doesn’t usually move on a feeling. This time she did. The tasting notes spoke to her and she trusted her gut. I won’t pretend I wasn’t nervous. We were still finding our footing as a production roaster, just starting to build a following. Honestly, this coffee deserved a roaster more seasoned than I was at the time. We bought it. We roasted it. It was delicious and something shifted. It gave us confidence we belonged in coffee. That coffee came from Finca Juan Martin in Cauca, Colombia and the farm is back in our offering. Two lots. Two different cultivars. Each one a reminder of why we love coffee. They’re part of our quarterly collection box right now and we can’t wait to hear what they do for you.
From green to delicious. Every roast I do follows the same journey: dense green seeds hit the drum and start absorbing heat. First comes the drying phase—grass and hay aromas give way to something like fresh bread baking. Then browning sets in, where caramelization and Maillard reactions build the complexity that makes specialty coffee worth seeking out. Finally, first crack: that audible pop as pressure builds and the bean’s structure gives. Where I drop the roast from there shapes everything you’ll taste in the cup.​​​​​​​​​​​​​​​​
From green to delicious. Every roast I do follows the same journey: dense green seeds hit the drum and start absorbing heat. First comes the drying phase—grass and hay aromas give way to something like fresh bread baking. Then browning sets in, where caramelization and Maillard reactions build the complexity that makes specialty coffee worth seeking out. Finally, first crack: that audible pop as pressure builds and the bean’s structure gives. Where I drop the roast from there shapes everything you’ll taste in the cup.​​​​​​​​​​​​​​​​
I recently turned down a coffee that had an incredibly high SCA score. On paper, it was exactly what a specialty roaster is supposed to look for. It was rare, expensive, and came from a multi-award-winning farm that I have a huge amount of respect for. It had those wild, fermented notes that usually get the industry talking, so intense that I actually found myself checking that nothing had been added to the process 🤔 But when I sat down at the cupping table, this one just didn’t feel like a 'Coffee Gem'. There’s a bit of a trend in the coffee world right now for these experimental profiles, coffees that taste more like tropical fruit juice or fine wine than, well, coffee. I genuinely appreciate the science and the bravery it takes for a farmer to produce these lots, but I’ve always felt that a high score shouldn't come at the expense of balance. For me, an 86+ coffee should be a ‘gem’ because of its clarity and its elegance, not because it’s trying to shout the loudest. Part of my job is to act as a filter. I spend a lot of time looking for those rare coffees that hit that top 1% threshold and offer a unique experience but still feel like a comfort to drink. I want you to be able to taste the incredible skill the farmer has put in but I also want you to actually enjoy the whole cup, rather than just being surprised by the first sip. Expertise is often as much about what you leave out as what you put in. It’s about having the discipline to wait for the coffees that are truly exceptional, rather than just the ones that are ‘loud.’ #coffeegems #artisanroaster #specialtycoffee #SCA #awardwinning
I recently turned down a coffee that had an incredibly high SCA score. On paper, it was exactly what a specialty roaster is supposed to look for. It was rare, expensive, and came from a multi-award-winning farm that I have a huge amount of respect for. It had those wild, fermented notes that usually get the industry talking, so intense that I actually found myself checking that nothing had been added to the process 🤔 But when I sat down at the cupping table, this one just didn’t feel like a 'Coffee Gem'. There’s a bit of a trend in the coffee world right now for these experimental profiles, coffees that taste more like tropical fruit juice or fine wine than, well, coffee. I genuinely appreciate the science and the bravery it takes for a farmer to produce these lots, but I’ve always felt that a high score shouldn't come at the expense of balance. For me, an 86+ coffee should be a ‘gem’ because of its clarity and its elegance, not because it’s trying to shout the loudest. Part of my job is to act as a filter. I spend a lot of time looking for those rare coffees that hit that top 1% threshold and offer a unique experience but still feel like a comfort to drink. I want you to be able to taste the incredible skill the farmer has put in but I also want you to actually enjoy the whole cup, rather than just being surprised by the first sip. Expertise is often as much about what you leave out as what you put in. It’s about having the discipline to wait for the coffees that are truly exceptional, rather than just the ones that are ‘loud.’ #coffeegems #artisanroaster #specialtycoffee #SCA #awardwinning
Perfect roast, every time. Our mini color sorter removes bad beans and ensures consistent color in every batch of roasted coffee. #CoffeeSorting #RoastedCoffee #CoffeeQuality #MiniSorter #FoodProcessing #SmallBatchRoasting
Perfect roast, every time. Our mini color sorter removes bad beans and ensures consistent color in every batch of roasted coffee. #CoffeeSorting #RoastedCoffee #CoffeeQuality #MiniSorter #FoodProcessing #SmallBatchRoasting
Why are we so obsessed with ripe cherries? 🍒☕ It comes down to one thing: Sugar content. Maturity defines sugar content. Consistent, deep-red cherries result in higher sweetness, vibrant fruit notes, and complexity in the cup. On the flip side, unripe cherries turn into “quakers” in the roast, leading to woody, papery, or dry flavors that kill the experience. While there are machines that can sort out unripe beans later in the process, true specialty quality is created by the hands of skilled pickers right here at the farm. 🙌 #CoffeeEducation #Agronomy #PickingCoffee #SpecialtyCoffee #QualityControl
Why are we so obsessed with ripe cherries? 🍒☕ It comes down to one thing: Sugar content. Maturity defines sugar content. Consistent, deep-red cherries result in higher sweetness, vibrant fruit notes, and complexity in the cup. On the flip side, unripe cherries turn into “quakers” in the roast, leading to woody, papery, or dry flavors that kill the experience. While there are machines that can sort out unripe beans later in the process, true specialty quality is created by the hands of skilled pickers right here at the farm. 🙌 #CoffeeEducation #Agronomy #PickingCoffee #SpecialtyCoffee #QualityControl
Every coffee at Pinewood starts long before it hits the production roaster. When we receive samples from our producing and importing partners, we roast them on our @roestcoffee S100, tracking time, temperature, and development just like we would for a full production roast. Small 100g batches. Precise data. No shortcuts. Then we cup the coffees blind. No labels. No origin bias. Just the coffee in the cup. Some samples are good. A few are exceptional. Those are the coffees that earn a place in our lineup. Quality isn’t guessed. It’s tested. #pinewoodcoffeeco #franklintn #pinewoodsocial
Every coffee at Pinewood starts long before it hits the production roaster. When we receive samples from our producing and importing partners, we roast them on our @roestcoffee S100, tracking time, temperature, and development just like we would for a full production roast. Small 100g batches. Precise data. No shortcuts. Then we cup the coffees blind. No labels. No origin bias. Just the coffee in the cup. Some samples are good. A few are exceptional. Those are the coffees that earn a place in our lineup. Quality isn’t guessed. It’s tested. #pinewoodcoffeeco #franklintn #pinewoodsocial
Toby’s Coffee Philosophy. Delicious coffee driven by evolution—we consider every stage of the process, from sourcing and roasting to training and service. Every decision is purpose-driven, ensuring our coffee stays approachable, trend-aware, and consistently delicious for anyone to brew as the industry evolves. Tune in to this 5 part series!
Toby’s Coffee Philosophy. Delicious coffee driven by evolution—we consider every stage of the process, from sourcing and roasting to training and service. Every decision is purpose-driven, ensuring our coffee stays approachable, trend-aware, and consistently delicious for anyone to brew as the industry evolves. Tune in to this 5 part series!
Behind every cup there are dozens of decisions that shape the final expression of a coffee. From the way it’s produced at origin to how it’s developed in the roaster, each step influences what ends up in the cup. Soon, we’ll be bringing these perspectives together to explore how green coffee knowledge and roasting precision can work as one continuous conversation. Lohas Beans × Aillio More details coming soon. ☕🌱
Behind every cup there are dozens of decisions that shape the final expression of a coffee. From the way it’s produced at origin to how it’s developed in the roaster, each step influences what ends up in the cup. Soon, we’ll be bringing these perspectives together to explore how green coffee knowledge and roasting precision can work as one continuous conversation. Lohas Beans × Aillio More details coming soon. ☕🌱
THIS IS HOW COFFEE QUALITY IS EVALUATED Cupping is the global standard method used to evaluate coffee quality. It’s a controlled tasting process where coffee is prepared in a neutral, consistent way, completely eliminating any brewing variables. At Moja, cupping sits at the core of our quality control. During roast development, we cup repeatedly to refine and adjust the profile. Once a profile is locked, we continue cupping at different stages of rest, typically at 24 hours, 7 days, and 10–14 days post-roast. Sometimes more, depending on the coffee. Production batches are also cupped regularly to ensure consistency from roast to roast. We’re checking for consistency, balance, and making sure the coffee expresses what it’s meant to, and what we’re looking for in each specific lot.
THIS IS HOW COFFEE QUALITY IS EVALUATED Cupping is the global standard method used to evaluate coffee quality. It’s a controlled tasting process where coffee is prepared in a neutral, consistent way, completely eliminating any brewing variables. At Moja, cupping sits at the core of our quality control. During roast development, we cup repeatedly to refine and adjust the profile. Once a profile is locked, we continue cupping at different stages of rest, typically at 24 hours, 7 days, and 10–14 days post-roast. Sometimes more, depending on the coffee. Production batches are also cupped regularly to ensure consistency from roast to roast. We’re checking for consistency, balance, and making sure the coffee expresses what it’s meant to, and what we’re looking for in each specific lot.
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