Roasting Process

We roast only the highest quality Arabica coffee beans.  Our high altitude grown beans create a smoother cup of coffee, which we constantly taste test to guarantee superior flavor.  We offer a very large selection of flavored coffees in regular or decaffeinated, using only the finest natural flavoring oils – no powders or calories.

Our roasting of gourmet coffee is different than the mass majority of roasters. Since today’s coffee roasting machines are designed the same way they were over 100 years ago, the coffee taste profiles have not changed much over the years. Drum roasters make up 95% of the machines that roast coffee in the world. There are several manufactures of drum roasters, each being a little different, but all roast the same way. The beans are poured into a chamber with a round drum very similar to a clothes dryer. The drum turns so the beans are tumbling to try to give the coffee an even roast. High heat is used to get the drum hot enough to roast the beans. The beans tumble and constantly encountered a hot metal drum. You get the idea.

We choose to roast our coffees in a machine called a fluid bed roaster, or some call it an air roaster. Instead of using a drum to tumble and roast the beans, our machine uses hot air in the chamber levitating and roasting the beans, similar to a hot air popcorn popper. We do not use high heat since air is blowing directly into the roast chamber over the beans.

Our machine does not scorch or burn the delicate coffee beans since our chamber walls are no hotter than the beans! What do you think would happen if you opened your clothes dryer and touched the drum during it is drying cycle? That is right, you would burn your fingers! Now just think what is happening to high quality, delicate tasting gourmet coffee during a ten to fifteen minute roast in a 700 – 900 degree metal drum!

Also, coffee roasted in an air roaster yield more flavor (allowing for less coffee per pot) since 100% of the bean is developed. Rotary drum machines can only develop 75% to 80% of the bean; otherwise the outside of the bean would burn before the center could completely develop.

Our decaffeinated coffees go through the Swiss Water Decaffeination Process.  There are no chemicals involved in the process.  The beans are soaked in pure water to release the oils that are then filtered through activated charcoal.  The activated charcoal collects the caffeine molecules leaving behind naturally decaffeinated coffee beans.

Our coffee is not exposed to a very hot surface and we use lower roasting temperatures, therefore our coffee beans do not get scorched or burnt, producing a much better tasting coffee.