how we roast If we have a roasting philosophy, it's that the roast should highlight the coffee, not the other way around. We roast each coffee to a particular level and with a profile designed to best serve those beans. The only way to arrive at this method that we know of is a series of many (many) trials and endless cuppings. We taste every batch that emerges from the roaster, ensuring consistent quality throughout. After years of being served dark roasted coffee by the major coffee chains, many people think that dark roasts are superior or somehow "stronger". In fact, dark roasts actually have less caffeine than lighter roasts, since some of it burns off in the roasting drum. Lighter roasts also allow more of the varietal characteristics of the coffees to show through in your cup. Coffee can have amazingly rich and complex flavors, which are often masked when it's roasted dark. Nevertheless, some coffees taste best with hints of smoke, so that's how we roast 'em.

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