The Farrelly Brothers started roasting coffee in their apartment on a whim. Yes, their Brooklyn apartment, so you can imagine how spacious the kitchen was. As they learned more about the complexities of coffee and the roasting process, a casual little interest soon developed into a full-fledged coffee obsession. With a foundation in engineering, Craig became the roasting guru, utilizing his scientific background to develop roast profiles that captured the unique nuances and characteristics of each coffee. And, it turns out that the “tiny apartment problem” was not a problem at all. As micro-roasters they can have more precise quality control—and churn out better tasting coffee every time. Now they utilize farm-direct relationships to get “in season” varieties that are always changing, then micro-roast them for each individual order placed. Seriously, it’s a coffee roasted just for you.