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| THE ART AND SCIENCE
OF ROASTING |
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Our coffee roaster
can roast from 1/2 pound to 30 pounds of beans at a time. This is
called micro or batch roasting. Coffee roasting is not rocket science,
but it does require attention to detail and a procedure to bring
out the best of each bean. We roast coffees from all over the world,
and each roasts differently. Some are soft beans and some are hard,
some grow at high altitudes, some in the sun and some in the shade.
We develop roasting profiles for each bean through a well-refined
process of roasting and tasting until the optimum roast for each
type bean is achieved. In the end, taste is “king” and
trumps all the science.
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