We recently had an internal written dialogue on the reasons behind omni roasting. This led to a small exchange, which gave birth to not only roasting methodology, but also topics like quality and equipment.

If you are curious about any of these topics in coffee, the following text might be interesting for you. It also adds more nuances to the understanding of how we think about and work with coffee in Prolog.

The following is an answer to the question: Why do we do omni roasting?

“What does sustainability mean to you?”, we asked Mikkel Poulsen, who, together with his partner, Marie Linea Østergaard, runs Søtofte Gårdmejeri – a small dairy farm with approximately 50 cows. It’s also the name of the dairy farm that we in Prolog have been proud to have as our main milk supplier for the last five years.