L'Aube Torrefaction

To Jean-Luc Fanny and Jefferson Green, the coffee bean doesn’t speak for itself, nor does the roast. To them, it’s about the creator, the visionary, the duet of mind and body behind every bean, for each bean tastes a different color, and each region possesses a different shade.

When Jean-Luc Fanny arrived in the U.S. from France, he decided to open a French café—Café L’Aube, and in doing so, realized he wanted a little more out of his coffee. He knew the only way to do that was to roast his own, so he left for Belgium where he’d apprentice under a family that has been roasting coffee since the 1800s, and he learned of the small nuances and complexities he could create in his coffee by gauging the pressure and heat of the roaster. With his newly acquired philosophical ideals of coffee, he returned to Café L’Aube, and with the helping palette of Jefferson Green, with the same machine he used in Belgium (Probat Burns), he creates beautiful blends in a way that only he can do. After all, he’s a master of his craft and a perfectionist in his product—an artisan through and through.