Different varieties of beans differ in moisture and density and therefore roast
at different rates. It is up to the roastmaster to test, taste and subsequently
deliver different varieties of beans to their appropriate roasted temperature
and color. Every bean has their optimum roast to bring out the complexity of
flavors that live in the gasses and oils after roasting.
Lighter roasts contain
more caffeine, acids and oils, and may have a subtle, yet pleasurable bitter
quality. Darker roasts lose their oils faster (and are more visible on the
outside of the bean), but have a sweeter flavor and less acidity. Whether you
prefer a single origin coffee or a blend, we roast beans to take advantage of
each bean's best qualities.