I have new roast profiles for Sumatra, Mexico, Brazil and Colombia

Re visited some old cupping notes and roast logs for these coffees – and made some subtle and some substantial changes.

In some cases the effect has been dramatic.

We started Laveggio 17 years ago and I have been roasting by hand for almost 10 years.

In early October I will hit the 10,000 load mark.

Each production load has been meticulously documented and cupped.

This roasting and cupping experience allows us to provide high quality, consistent coffee day after day, and is the foundation  of the value that we bring to our retail customers and wholesale customer base.