Why we roast at the back of the café

Roasting on site means we taste every batch the day it is done. This week’s Canopy Roast came out sweeter than the last — more brown sugar, less citrus — because the beans rested two extra days before we ran them.

Small changes, tasted every morning, are the whole point of roasting where you serve. It is also why the bag you take home tastes like the cup you had at the counter.