THE GREEN BEAN
Our offerings have a common attribute: they are all high quality green beans. Like other culinary products, if you don't start with a quality foundation, there's no way to make it good. Masking poor quality is typically done by roasting really dark (past second crack) and/or infusing flavors into the roast.
ROAST LEVEL/DEVELOPMENT TIME
Development time -- the time from first crack to the end of the roast -- traditionally determines the roast profile. The longer the development, the darker the roast.
As a Specialty coffee roaster, we focus on extracting flavors more than the development time (aka roast level). This means that our roast levels may not be the same as what other roasters list which is why we'll often say "medium/light" or "medium/dark".
HIGH TECH/LOW TECH
During a roast, we listen to the beans, smell the beans and see the beans change color. In addition, we use a sophisticated computer programs to track time and temperature changes as well as lasers to track color changes. This allows us to maintain quality and consistency that we can reference after our cuppings.
