Raw Green Beans: We start with only the highest grade possible of raw coffee beans. To find the best beans, we evaluate the following: bean size, bean color, uniformity of size and color, occurrence of any "defects", and most importantly the flavor of the roasted coffee when brewed. Learn more here.
American Roast: The best raw coffee can be completely ruined by improper roasting. Correct roasting is a delicate balance of time and temperature. As coffee roasts, it changes from green to shades of golden-yellow to its familiar brown. Learn more here.
Vienna Roast: Vienna Roast is characterized by a slightly deeper color than American Roast, with small spots of oil on the bean's surface. This oil, which comes from within the coffee bean, is brought to the surface by the prolonged roasting time. Learn more here.
Full City Roast: Distinguished by the deep brown color and heavy oil on the bean's surface, Full City Roast further intensifies the unique character of each different coffee. Learn more here.
French Roast: Roasting just slightly longer brings coffee to the French Roast level. With more oil on the bean and a little darker color than Full City Roast, French Roast brings coffee to the height of it's flavor. Learn more here.
Espresso Roast: Espresso Roast flirts on the edge of ruin. Coffee is roasted to its extreme limit, the beans are nearly black with very heavy oils. Learn more here.