Thanks for this question, Jennie. We have been using some unusual words in the coffee business for the past few decades, but they're slowly getting into wider use through consumer adoption.
It's the case of micro-roasted coffee, roast coffee beans in tiny batches to improve quality controls, offer fresher coffee beans, and reduce waste.
Coffee roasting companies traditionally roasted coffee in large batches, with minimal quality standards, producing very dark roasts to minimize the impact of defects on taste and aroma.
Micro-roasted coffees offer a solution to this problem because they use lower amounts of coffee beans, so it's easier to control quality and offers fresher coffee to the consumer.
This kind of coffee tends to be pricier, but its higher quality is a good reason to pay more, in my opinion.