In our roastery on Lourensford farm we do things differently. We focus on sourcing the highest quality single-origin handpicked highland Arabica green beans from the world's prime gowing regions - the strong, unique tastes in coffee - and we make them available within the day of roasting. Handpicking only selects the ripe red coffee fruit, which results in a pure taste. Our clients know exactly where their coffee comes from. We don't create "secret" blends (yes, no "mocha-java" blend) - we use our single origin coffees as the components of our blend and publish it here. We use the latest & best state-of-the-art infrared drum-roasting technology and roast the coffee in small batches by hand with skill. We only air-quench. We go to great lengths to get the roasted coffee to our coffee loving clients as soon as possible after roasting using our roast-to-order system - we deliver daily roaster-to-door. We always label our coffees with the roasting date (which, for the coffee consumer, is far more useful information than a "best before" date: for best taste coffee should always be consumed within the first two to three weeks after roasting). In short, we do it entirely differently.