Moisture sorting

Drum curve profiling

pH testing

Barrier sealing

Precise green bean and dry good sorting to eliminate inconsistent humidity levels prior to batch roasts.

Real-time thermal tracking ensuring exact roast development times and consistent batch repetition.

Laboratory assessment of fermented provisions to guarantee stable acidity and prolonged shelf integrity.

Nitrogen-flushed oxygen barrier packaging protecting allotments against atmospheric degradation.

Controlled processing parameters

Our fermentation and cold extraction workflows operate under strict laboratory temperature constraints. By isolating yeast activity and monitoring sugar conversion rates, we maintain distinct flavour profiles without chemical intervention.

Direct farm-gate partnerships ensure complete transparency of washing and dry-milling history. Allotments are cataloged by harvest date, soil composition, and milling lot numbers for institutional audit readiness.

Food safety standards

NSW

food authority compliant

ISO

batch lot coding standard

0

synthetic preservatives

Full regulatory documentation and lot data available for verified commercial accounts.