I started at Boki in 2018 and moved from a hands on manager, through operations, so stepping into the roastery was the natural next step - a way for us to have hands-on control and to curate our final product.

My approach to sourcing comes down to flavour, alongside trust and consistency. Working closely with our green importers we secure fresh crops for our core coffees to last the entire year, locking in a reliable profile for the consistency our customers deserve. For our filter coffees, we buy smaller lots to keep the crop as fresh as possible, choosing a wide spread of processing methods so people can really experience the full range of how coffee can taste. This partnership also allows us to trade directly with Don Hector Arrango, exclusively buying the specialty crop from his farm in Finca La Clarita.

In the roastery, instincts are backed by hard data. Working on a Typhoon roaster gives us instant, precise control over quality across all our production. Every single batch feeds us data - we track curves and milestones through our software and verify the final roast with a Tonino colour scale.

But there is a clear line we draw once the coffee is packed. The curves and color metrics stay in the roastery. Coffee processes are complex, but communicating them shouldn't be. We intentionally strip away the complicated language so our wholesale partners, Boki team and retail customers know exactly what to expect from their coffee. The ultimate goal is simple: let the cup represent the origin.