Why I Roast on Mondays (And Post on Tuesdays)
Every roaster has their own rhythm, and mine begins each Monday down at Woodyknowe in Strathnaver. As the week starts, I fire up the roaster, weigh out the green beans, and begin the slow, careful process of turning them into something aromatic and alive.
I roast on Mondays because freshness matters. Coffee really does taste better when it’s fresh, but there’s a common myth I want to clear up: it isn’t actually at its best straight after roasting. Freshly roasted beans need a little time to rest, to let the carbon dioxide escape and the flavours settle.
For most coffees, I find the sweet spot is around six days after roasting. That’s when the cup opens up, the balance is right, and the flavours really shine. So if you can hold off just a little after your bag arrives, you’ll taste the coffee at its peak. The flavours are vibrant, the aromas rich. By roasting at the start of the week, I can make sure that what I post out on Tuesday reaches you early, so you will always have it for the right moment.
A Local Ritual
It’s not just me in this process. Once the beans are roasted and bagged, I pack them carefully into recycled cardboard boxes, sealed with plastic-free tape. Then I take them up to Raffi at the Post Office in Bettyhill.
From there, Royal Mail takes over, the most sustainable delivery company I could find, and the only one reliable enough to reach this corner of the Highlands. There’s something comforting in this ritual: the handoff from my roastery to the Post Office counter, and then out across the UK. From Highland air to your brew at home.
Why It Matters
I keep my roasting small and intentional. Each coffee is roasted in limited runs, so I can give it the attention it deserves. An Ethiopian natural might need a slower heat build to preserve its floral notes, while a Nicaraguan honey process thrives on a different curve. Roasting on a set day each week gives me the space to do this well. Each curve of the roaster is one for the learning too!
And it means you know what to expect: roasted Monday, posted Tuesday. Simple, transparent, dependable.
More Than a Schedule
For me, roasting isn’t about keeping up with demand, it’s about adventure. Each lot I buy tells a story of place, people, and resilience. By setting aside Monday as my roasting day, I create room to focus on flavour and on the connections that make each cup unique.
Coffee excites me. The beans, the origins, the people, the rituals. My Monday roasts are more than just routine, they’re the start of another week of sharing those stories. And I hope, when you brew your cup, that excitement finds its way to you too.