Coffee is not a product that improves with storage. It improves with attention.
Moving production means we roast based on real consumption, not forecasts that push coffee into long storage. Even if a coffee is not ordered, it will still move quickly because production is planned to rotate daily.
This approach keeps quality consistent. There is no need to push old stock or rely on heavy roasting to hide age. Every batch is treated as something that will be brewed soon, not someday.
For customers, this means reliability. When you buy coffee, you are not gambling on how long it has been sitting. You are receiving something that was roasted with the expectation that it will be enjoyed fresh.
For us, moving production also allows better control. Feedback is immediate. Adjustments are precise. Quality stays stable over time.
It takes more discipline, but it keeps the coffee honest.
