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I know we lead you all to believe that the hard part was getting the beans to Hong Kong. That was before we knew how hard it was going to be to identify a roaster, choose a roasting profile, arrange transportation, purchase the appropriate grinder, grind, weigh, and package. 

We have roasted our coffee at a dark light roast. It is a bit lighter than a medium light, but a tiny bit darker than a light roast. This allows for maximum caffeine without the bitter flavour. After it was roasted, it was cupped at 85.5- Specialty Grade!! 

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