Frequently asked questions
The resting period for coffee beans refers to the time immediately following roasting when the beans need to rest before being brewed. During roasting, coffee beans absorb gases, particularly carbon dioxide (CO2), which is released gradually in a process called degassing. If coffee beans are brewed too soon after roasting, this excess CO2 can escape during brewing, causing the coffee to taste flat or overly acidic.
The ideal resting period allows the beans to release these gases while their flavors develop and stabilize.
The resting period for each coffee beans is highlighted on the product page as an information tab.
Lighter roasts benefit from a longer rest time, whereas darker roasts can be brewed a bit sooner. This period ensures the most balanced and flavorful cup of coffee, highlighting the nuanced profiles of the beans.
We are committed to providing the highest-quality coffee. All our beans are 100% Arabica, sustainably sourced, and roasted to perfection. We catalog all roast profiles to ensure consistency and repeatable sensory experiences.
Our coffee is sourced from renowned coffee-growing regions worldwide and roasted to highlight the unique flavors of each origin. We are dedicated to fair trade practices, supporting individual producers, and maintaining the highest standards of quality.