Then and Now (Part 2)

We started our roasting business five years ago and in the intervening years have developed our roasting to ensure our standards keep growing

Seasonality and Moisture Content

We recently purchased a moisture meter and have been monitoring the moisture content of our coffees. Our aim is to add a quantitative measure of the quality of our green beans. It has also thrown up a few surprises.

Seasonality and Moisture Content via @carvetiicoffee