How we do it, and why it matters.
At Still, we like to keep things light, in the cup, and in how we approach coffee.
But behind that softness is a deeply methodical craft.
We track, we log, we test, we adjust, because consistency matters.
But taste still leads.
Numbers alone don’t brew beauty. The cup decides.
Green Coffee — Finding the Right Energy
We don’t chase trends.
We chase something that moves us, a spark, a shimmer, a note that stands up and quietly says: I’m Still-worthy.
We buy with instinct and curiosity.
If a coffee has that "umph", that character, we’re in.
Sometimes it’s a bright, fleeting microlot that sells out fast.
Sometimes it’s something slower, more patient, maybe the price keeps it on the shelf longer, but the quality still sings.
We source direct where we can, and always with transparency.
We like to explore, not follow.
Every coffee begins with a sample roast, light, clean, stripped back.
We want to see what’s really inside.
How far can we go without losing the essence?
We check the green for defects, we always try. But we’re small, it’s just the two of us. Some slips are real.
Still, post-roast, we’re meticulous: quakers out, quality in.
Tuning the Roast — Vision Over Volume
Some coffees take a few tries. Others take many.
When we’re tuning a profile, trying to draw out the best expression of a coffee, we sometimes spill kilos just to get it right.
Because if the roast doesn’t reflect the vision we have in mind, it doesn’t leave the roastery.
We keep going until it does.
And if the green doesn’t hold up, if it lacks integrity, clarity, or energy, we simply don’t release it.
No compromises.
We’d rather not sell a coffee than sell one that doesn’t feel true.
Roasting — Built on Notes, Guided by Taste
Every roast is logged, every adjustment written down.
We treat each coffee like a living archive, cupping notes, roast curves, first crack times.
But all of that is only half the story.
Taste is the final word. Always.
For every batch we roast, we hold back a small amount for ourselves.
Not to keep, but to check.
If you ever message us about something tasting off, we go back to that same roast, cup it again, and review the logs.
Sometimes it’s storage.
Sometimes it's water.
Sometimes… it’s us.
We’re always listening, to the beans, and to you.
At Still, we do believe in perfection.
We believe in pursuit.
Craft is a loop, of roasting, tasting, learning, and doing it again.
That’s how we stay true. That’s how we stay Still.
Looking Ahead — Going Deeper into Origin
We’re beginning to open the door to even more expressive greens, the kind that only show up once, and never the same way twice.
This means bidding in auctions.
Sourcing from producers like Janson, La Esmeralda, and other origin legends.
Not to impress, but to learn, to push ourselves, to offer cups that stop time.
These coffees will be rare, yes.
But we’ll treat them just like all the others:
With respect, restraint, and a light hand that lets them speak.
We’re (try) not chasing the hype.
We’re just listening closely to what’s possible, and saying yes when it feels right.