Since we’re in our winter operating season, I’m roasting on an irregular schedule.
When the temperature drops below zero, roasting gets pretty tricky, so I keep a close eye on the daytime temps and squeeze it in between my main job whenever I can.
This time it’s just to restock.
Thankfully, I’m not exactly making a fortune—but more and more people are supporting me enough to keep this little venture going, and I’m really grateful for that.
