Alan, a customer, has helped us write a custom program to record each roast and the resulting characteristics.

Alan, a customer, has helped us write a custom program to record each roast and the resulting characteristics.

At Conscious Cup, we roast in small batches

This gets us the airflow and long temperature curve that delivers a fully developed, light- to medium-roast coffee

We seek to highlight the unique flavors inherent to the nature of each coffee we import and roast

Go darker or too hot too fast and the roast is imposed on the coffee; the flavor turns toward the late blackening stages of caramelization and can taste burnt or bitter