The adjective derived from the noun ‘artisan’, used to refer to coffee as it is produced by artisans or using an artisanal method.
When referring to roasted coffee, it is often used to describe the size of the roaster where the coffee is produced, and is associated with the sparing use of technology and machinery in favour of greater reliance on manual processes, in clear contrast to the industrial method.
More accurately, it should be used to describe the method adopted by the roaster that, while making use of technology capable of supporting growing production volumes, continues to apply an artisanal method, placing technology at the service of humans and under their control, rather than the other way round.

In this way, an artisanal approach can contribute to the quality of the product.