Even a good bean can end up bad. Though well-processed and lovingly grown, a coffee bean depends on the roaster and the roasting process to help it shine. If roasted too dark, the sugars and acidic qualities will be burned to a crisp, leaving behind an oily, flavorless wisp of former grandeur. If roasted too light, coffee will taste tangy and sour.
Each coffee is sample roasted and cupped multiple times before being sent to our 1964 Probat production roaster. This allows the master roaster an opportunity to experiment with the unroasted coffee and find the perfect temperature and time by which to bring out all of the delicious flavors. The process requires total attention and a strong knowledge of the coffee being used.