At Old Soul we take our coffee seriously. We feature specialty coffees which we purchase directly from world renowned importers. All coffees which we sell have been chosen after weeks of tasting and testing so that you know you’re always getting the best there is to offer.

“When I approach a new coffee, or any coffee for that matter, I find myself looking to the origin of its production. Who made this coffee possible? What was their approach to the production of this coffee? What affect does this estate’s or co-op’s practices impart on the quality of the cup? Its elevation, varietals, and overall cup impression also will drive me to commit to a coffee and invite it into our company.

“It is within these many considerations that I find where to start in my heavy cupping and sample roasting protocol. A coffee, once chosen, will take at minimum one week of cupping and analyzing before ill through the first batch into our production roaster. Through these cuppings I grasp the qualities that will be my goal in accentuating once I begin production batches.

“As a roaster, finding the perfect recipe to bring out the coffee’s natural characteristics is essential. To describe my roasting practices; I fall somewhere inbetween a technical roaster and a craft roaster. The only technology that I use in coffee roasting consists of a thermometer, and a stopwatch. The rest I leave to the natural craft of sight, sound, smell and feel of yours truly. This is what essentially helps strengthen my knowledge and connection that I share with the coffees that are roasted here at Old Soul.”

- Lucky Rodrigues
Head Roaster

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