MVSM - Roasting Style

We generally describe our roasting style as light to medium, although a roast level alone doesn't really tell the whole story.

Our approach is centred around preserving what makes each coffee distinctive while developing enough sweetness and structure to make it enjoyable and balanced in the cup.

We don't want roasting to become the dominant flavour in the coffee. Instead, we use the roast to support what is already there.

That could mean preserving the floral and citrus character of a washed Ethiopian coffee, bringing out the fruit and sweetness of a natural process, or developing the chocolate, caramel and nutty characteristics that make a particular coffee work beautifully as an espresso.

This doesn't mean that every coffee we roast tastes light or acidic. In fact, balance is one of the most important parts of our approach.

Acidity can bring energy and clarity to a coffee, but sweetness and body give it balance. We look for coffees where these elements work together rather than simply chasing intensity or a particular flavour profile.

Our roasting style also reflects the way we drink coffee ourselves. We enjoy coffees that have character and complexity, but we also want them to be approachable. A coffee can be technically interesting without being difficult to drink.

For us, the best roast is often the one you don't notice. You notice the coffee itself instead.