The art of Roasting Coffee:

When the beans arrive in the U.S., they are checked again for quality before roasting. The master roaster slowly roasts these exceptional beans to bring out optimum aroma, flavor and complexity. Roasting coffee is an art that requires an expert roaster who has a keen eye for determining when the roasting process is complete. Just like a master chef's watchful guidance affects the outcome of a culinary masterpiece, the roaster's insistence for precise timing affects the coffee's quality and consistency.

When roasting begins we gently roast the beans, allowing them to absorb only enough heat to unlock their wonderful flavors and aroma. We never rush the roasting by overwhelming the coffee with extreme heat. During roasting, the chemical composition of beans changes, they swell to about twice their size, turn brown, and begin to secrete essential coffee oil. As a matter of fact, some Coffees take 80% longer to roast than typical commercial coffees.

Once the beans reach an optimum level of roasting, they are quickly cooled to stop the process. The longer a bean is roasted, the darker it gets, resulting in a more intense taste. Lighter roasts produce a mild, smooth taste, while darker roasts produce a heavier body with full flavor.