09/10/2026
It’s the 1% you don’t think you notice but you do ☕️
We sort after the roast, a quaker (a bean from an underripe cherry) is almost impossible to spot while it’s still green. It looks like any other bean.
A cherry that never fully ripened doesn’t develop the sugars a bean needs to brown, so when everything around it caramelises and darkens, it just sits there pale. The flavour follows the colour: papery, dry, a bit like peanuts. One or two in a brew is enough to mute the sweetness and flatten whatever was supposed to be underneath it.
So once a batch comes off the roaster it goes through the sorter, which reads every bean and pulls anything that didn’t develop with the rest, along with scorched bits, broken fragments and anything else that doesn’t belong. What’s left is a batch where every bean actually went through the same roast.
stay tuned for more 🔥
