How We Roast

We question the classical way of roasting coffee.

We don't believe that every coffee needs to be roasted according to the same rules. We don't believe that the perfect declining ROR curve is the meaning of life. And we definitely don't believe that a development percentage or an end temperature can tell us whether a coffee is good.

They're tools. Nothing more.

For us, the coffee comes first.

Every coffee that comes through our roastery gets treated as an individual. We look at the variety, the terroir, the processing, the structure of the coffee and, most importantly, what we actually taste.

Our roasting is bold and bright. We want to keep the personality of the coffee alive.

If a coffee is floral, let it be floral.

If it's juicy, let it be juicy.

If it's funky, don't clean the funk out of it.

We don't want every coffee to taste like a Maggmma coffee.

We want it to taste like itself.

Our job is simply to help it become the best version of itself we can get into the cup.