Roasting
at Asylum we take consistency seriously. When we started in 2021, we worked with a roaster that could not give us reliable roast profiles on a weekly basis. Our baristas had to change extraction recipes daily, resulting in them feeling unsupported.
We took matters into our own hands and begun the deep dive into roasting which landed us with choosing and trusting our roast machine the Rubasse. Made in Taiwan with sensors, probes, and a heating element that uses infrared instead of the tradition conduction and convection. Because of its programming, we are able to get consistency and repeatability within a 3 to 5% variation.
What you will get with us is fresh, consistent and precisely roasted specialty grade coffee.
Sourcing
We like the underdog story and believe in innovation to embrace the future. That's why we feature interesting new varietals and processing methods. We vet them through numerous cupping sessions, sometimes opening these sessions to the public to join us and taste what we're tasting. A majority consensus can even influence our decision to buy a particular bean.
If we want to feature a varietal like red bourbons, catuai, caturra, heirlooms, etc., it should be the best version of that varietal—at least, to us, it should be, or it should set the standard for future reference. If it’s a process, e.g., washed fermentation, anaerobic fermentation, or co-fermentation, it should be as clean and un-funky as possible, truly bringing out sweetness, balance, and a wow factor.