Specialty coffee is considered by many to be the highest grade of coffee, meticulously processed from farm to cup and known for its unique and complex flavor profiles. Unlike commodity coffee, it's judged on quality, traceability, and ethical sourcing, ensuring fair compensation for farmers. For Lunaria, specialty coffee means high-quality beans that are a joy to roast and provide a superior cup experience for those who appreciate nuanced flavors.

Coffee processing refers to how the coffee bean is separated from its fruit, an important step that significantly influences the final flavor of your cup.

• Washed (or Wet) Process: The fruit is removed from the bean before drying, typically through fermentation and washing with water. This method generally yields a clean, bright, and often more acidic cup with distinct clarity of flavor.
• Natural (or Dry) Process: The entire coffee cherry is dried whole, with the fruit left intact around the bean. This often imparts intense fruity, sweet, and complex flavors, along with a heavier body.
• Honey (or Pulped Natural) Process: A hybrid method where the skin is removed, but some or all of the sticky mucilage (which feels like honey) is left on the bean during drying. This creates a balance of fruitiness and sweetness, often with a richer body than washed coffees.

Other methods like Anaerobic Fermentation or Wet-Hulling also exist, each designed to bring out unique and diverse flavors from the coffee bean.

Even before roasting, we focus on finding the best, often rare, specialty coffee. This means working only with coffee importers who share our strong commitment to high quality standards, fair pay for farmers, full traceability, and transparency throughout the supply chain.

We're always looking for unique and special coffees worldwide, from Latin America to Africa and Asia/Pacific.

Our roasting process begins with selecting high-quality specialty coffees, where we sample roast various options from trusted importers and cup them to identify well-balanced flavor profiles for all brewing styles.

Next, we profile roast the chosen coffee on our smaller 500g drum roaster, developing and selecting the best roast profile to enhance its inherent characteristics. This target profile is then applied to our production roast on our 20kg drum roaster to create the final batch.

Before shipping to you, we cup every production roast for quality control, ensuring the exceptional coffee we share meets our high standards.

Yes, you can certainly drink your coffee as soon as you receive it! However, with medium roasts like ours, we highly recommend letting the coffee "rest" at least 5 days after the roast date. This resting period allows the roasted beans to naturally release carbon dioxide (which can otherwise create sour or harsh notes), thereby opening up the full spectrum of the coffee's delicious and unique flavors.

We recommend consuming the coffee within 6 weeks of the roast date to get the best tasting cups.

To preserve freshness, we recommend storing your coffee in an airtight container in a cool, dark place, away from direct sunlight, heat, and moisture. If you don't plan on drinking the coffee for more than 4 weeks, we recommend squeezing all air out of the bag, taping the gas release valve on the back, and storing it in your freezer until you are ready to drink it.