Intake moisture testing

Sample drum calibration

Digital drum logging

SCA cupping benchmark

Commercial production batches record thermal data per second, locking roast development times within a strict two-degree target margin.

Every incoming green lot undergoes water activity and moisture content analysis within two hours of warehouse delivery to ensure uncompromised storage stability.

Fifty-gram pilot batches establish baseline rate-of-rise curves, defining charge temperatures and exhaust airflow before production scale is authorized.

Every roasted pallet requires sensory cupping sign-off by licensed Q-graders twenty-four hours post-roast prior to commercial dispatch.

Disciplined climate and thermal control

Maintaining bean integrity requires continuous environmental vigilance. Our Pomona warehouse isolates unroasted inventory inside a dedicated climate-controlled chamber held at sixty-five degrees and fifty percent relative humidity year-round.

This microclimate prevents cellular breakdown and preserves volatile organic compounds across long-term agricultural harvest cycles. When green beans enter the drum, thermal absorption behaves predictably across every seasonal delivery.

Inspect our roasting operations in person

We host commercial buyers and beverage directors for scheduled cuppings and production floor walkthroughs in Pomona.