How Our Coffee is Roasted

Because coffee can differ by variety, elevation, and processing, all coffee cannot be roasted the same. Because of this, the roast is the most important part of producing a really good coffee. Like all great family secrets, the art of roasting our specialty coffee has been passed down from one generation to the next. For over 80 years, we have carefully selected, blended, roasted, and packed what we believe is the world’s finest coffee. We roast our premium coffee beans in vintage roasters with a novel drum design. This allows for better airflow and reduces the risk of over-roasting, which can cause a burnt flavor. Different compounds are developed during this roasting process at different times. By controlling the chemical reactions taking place in the bean during the roast, we can change or determine the flavors in the final cup! Light Roasts – Our Light Roast is light in color (as the name would suggest) and has no oil present on the beans. A light roast will showcase the distinctive qualities of the bean’s origin and can develop a broad range of flavors and aromas. Blending – Prior to roasting, our roast masters carefully blend the roasted beans to achieve the desired flavor profile. Once locked in, we duplicate that flavor profile for each of our Signature flavor blends perfectly, every time.