“How i pursue roasting”
I pursue roasting with the intention of achieving high flavour development, sweetness, and a faithful reflection of terroir. Rather than roasting for rigid categories, I believe omni is a brew style, not a roast style—one that asks the coffee to be versatile, expressive, and adaptable across methods.
Each roast is carefully developed to perform well in most brew styles, balancing solubility and structure so the coffee remains clear, sweet, and composed whether brewed as filter or espresso. The goal is never intensity through darkness, but depth through precision—avoiding roastiness and bitterness while allowing the coffee’s natural character to lead.
This approach is not driven by convenience or shortcuts. It is shaped through patience, observation, and restraint—listening closely to how each coffee unfolds in the roaster, and guiding it just far enough to express itself fully, without excess.