We roast all our beans on a Diedrich infrared drum roaster. Drum roasting is a bit of a lost art these days. Most commercial scale coffee roasters use the fluid bed system or "air roasting". Imagine a popcorn maker (air roasting) versus a clothes dryer (drum roasting). Drum Roasting offers more control during the roast and, we feel, a better tasting coffee.  We are able to affect the airflow through the beans and the temperature applied to the drum, these controls are basically one in the same with the fluid bed system.

It is our belief - and your's once you taste our coffee - that a tremendous amount of flavour is KEPT in the coffee bean when drum roasting is done properly. 

Roasting is like carving a statue - we just take away everything that doesn't help create the perfect cup of coffee, leaving a finished work of art.  Like Michelangelo said, "Carving is easy, you just go down to the skin and stop." We stop roasting at the flavour.

The coffee bean, in its green state has amazing flavour, it's just trapped inside a tough exterior. At Moziro, the flavour of the bean is all that matters. We don't belive the roast should be tasted, just the bean. If you want to hear either Jake or Jenn really go off on a coffee tangent, visit our store in Shawnigan Lake. Look into our cupping sessions, coffee quiz and brewing methods. Also, check out some coffee politics:Utzkapeh, Fair Trade, Organic Certification