After the coffee farmer and other people involved have finished growing and processing the coffee, we can't really improve it much. When it is a good coffee bean, the quality is already there. The roasting process is about preserving and bringing forth the coffee's inherent, positive attributes. When roasting, we are simply trying to hit the coffee's sweet spot. This also applies when deciding how we want our blend for espresso to be. The components in our blend are seasonal, meaning that whichever coffees we include, are chosen because we think they will contribute to making an aromatic, sweet and velvety espresso, at any given time of the year.