I started roasting coffee on St.Martin’s with a sack of green beans bought from a trading ship travelling from Colombia to Cornwall, roasting the first batches over a fire on the beach with friends

Since then, I’ve learned about sourcing and roasting, supplying organic coffee to the Island Bakery where people began asking to take bags home with them, which encouraged me to start packing small batches of coffee in pouches

To date we've had the chance to drink freshly roasted single-origin coffees from more than 20 countries, shared with islanders and visitors as the first commercial coffee roasted on the Islands

Wherever possible, I source from small farms and co-operatives that use organic or sustainable farming practices.

My approach to sourcing and roasting has also been shaped by wider reading on coffee production and trade, particularly:

Making Better Coffee: How Maya Farmers and Third Wave Traders Are Creating a New Science of Flavour by Christopher M. Fischer
https://www.ucpress.edu/books/making-better-coffee/paper

From Modern Production to Imagined Primitive: The Social World of Coffee from Papua New Guinea by Paige West
https://www.dukeupress.edu/from-modern-production-to-imagined-primitive

Both offer thoughtful insight into the people, politics and economics behind speciality coffee, and have influenced how I think about it all

hope you enjoy the coffee :) Thank You

Hannah x