About French Kiss Coffee Lab

French Kiss Coffee Lab is a small-batch coffee roasting project based in Sonoma County, California. The roastery operates from Santa Rosa and focuses on rotating, small-batch coffees sold directly to customers.

I’m French by birth and have lived between cultures most of the past 20 years. That background shapes how I approach coffee: with attention to craft, respect for process, and a preference for simplicity over spectacle. The goal isn’t to chase trends, but to refine something carefully, over time.

The “Lab” in French Kiss Coffee Lab is intentional. Each coffee is treated as an experiment—roasted in small batches, tasted, adjusted, and revisited. Coffees rotate regularly, profiles evolve, and no roast is considered final. What matters is staying curious and letting the coffee speak for itself.

My background blends artisanal roots with an academic mindset. I grew up around making things by hand, at a small and human scale, where intention mattered as much as outcome. I also studied physics, which informs the analytical side of this work: observing, testing, and iterating. French Kiss Coffee Lab lives at that intersection, where experimentation is balanced by craft.

I work with traceable, high-quality green coffees and roast with restraint, aiming for balance, clarity, and origin character rather than a heavy-handed roast style. Some coffees lean bright, others round and comforting, others unexpected. All are approached with the same care.

French Kiss Coffee Lab operates at a deliberately small scale. Coffee is roasted locally, packed fresh, and sold directly to customers. Offerings include rotating single-origin coffees, seasonal profiles, and limited releases. The business operates under California’s Cottage Food Program -permit #PR0032140- and offers local pickup, and shipping within California. Offerings include rotating single-origin coffees, seasonal profiles, and limited releases.

This is coffee as a practice, not a fixed statement.

Experiment. Roast. Repeat.