Roasting Scale

The batch system is being used with four different degrees of roast. This allows us to find the perfect roasting temperature and time for each specific bean. It also allows unique system of quality control.

American Robusta

Commonly referred to as Medium Roast, chestnut brown in color. It is delicate with stringer flavor overtones. It is an excellent roast level by itself and tends to be more acidic than the darker roasts.

Italian

The darkest roast, giving the bean a very dark color and a shiny oily surface. This roast produces a brew that is rich, assertive and extremely flavorful. While this exquisite looking coffee has a much more intense flavor; it is lower in acid than lighter roasted coffees.

Viennese

The roast used for special coffee blends. It is a medium to dark roast. This roast uses beans that are roasted or on average length of time but a slightly higher temperature at the end of the roast. The result is a full-bodied but never bitter cup of coffee. It is an excellent all purpose coffee or base for blends.

French

It is a dark roast- very dark brown with an oily surface. It gives the coffee a complex taste, which is highly flavored for both its strength and bittersweet flavor. Because the beans are roasted at a higher temperature, the aromatic oils within the bean are further developed and drawn to the surface of the bean where they caramelize and turn in deep, rich brown.