Handpickers Roasting Philosophy

Our Philosophy: Clarity and Respect for Origin

At Handpickers, roasting is the moment where origin meets precision. Our approach is origin-focused — we don’t impose a signature roast style, but rather aim to express the clarity and complexity of each raw coffee. The final cup should be clean, sweet, and elegant. For us, a good roast doesn’t shout; it whispers the story of the variety, altitude, and processing method.

From Raw Coffee to the Ideal Profile

Our process begins with analyzing the raw coffee: density, water activity, variety, process and terroir. We start with sample roasting on the ROEST and cup each coffee to explore its potential. Then, we move to the Loring, aiming for balance and consistency. Each profile is cupped, re-evaluated after 10–15–20 days, and refined through blind triangulation. We design separate roast profiles for espresso and filter, based on how the coffee will be brewed.

Γιατί επιλέγουμε Loring: Τεχνολογία με γευστική συνέπεια

After testing several machines, we chose Loring because it delivers what we value most: clean, sweet, and repeatable results. Its hot-air system and stainless steel drum give us the precision and consistency we need — from small batches to full production. With Cropster, we monitor raw coffee inventory, track every roast curve, and fine-tune based on data — not guesswork. It’s technology with purpose.

Evolution, Freshness, and Responsible Roasting

We believe proper bean development is often misunderstood in the specialty scene. Light doesn’t always mean right. We often see underdeveloped coffees with aggressive acidity. We aim for balance: our coffees reach peak flavor between 20 and 50 days after roasting. On each bag, we clearly display the origin, variety, process, and flavor profile. Because in the end, consistency, transparency, and thoughtful creativity are what define a modern, responsible roaster.