Cold brewing captures many of the flavor components that “hot brewing” doesn’t catch. The result is a less acidic taste because heat releases oils that give coffee its high acid profile.
We start with 100% Arabica beans sourced via Direct Trade from Central and South America and East Africa. We then custom roast these beans in a light Scandinavian-style at our own roasting facilities located in Oakland, CA and Downtown Los Angeles.
The roasted beans then undergo a proprietary cold brew immersion technique that results in more water contacting more of the coffee grounds, imparting more flavor to the final brew because this technique captures more of the great-tasting coffee compounds and leaves behind the less desirable compounds. Our process also guarantees the coffee stays fresher because there’s less exposure to air, meaning less oxidation and degradation.