Roasted to perfection.
Because of our connection to Ethiopia we are focusing on the three most popular Ethiopian Coffees (Yirgacheffe, Sidamo, Harrar). In addition we are offering a Decaffeinated Columbian Coffee (Swiss Water Decaffeinated) and will add one or two temporary offerings from around the world (just for fun).
All of our coffees are sourced from importers that deal with small growers and are also directly involved in giving back to the communities from which they source their coffees.
Our roasting is done with a commercial electric fluid bed roaster. This type of roaster uses hot air to roast the coffee beans and eliminates the possibility of any absorption of carbon products by the coffee beans due to the combustion of a fossil fuel. This is the future of clean coffee bean roasting.
All of our coffees are roasted at the time of order…….once you place your order, we will roast the coffee and send it out next day guaranteeing you get the freshest coffee possible.
Choose your roast
Light.
Light roasts are light brown in color, retaining the flavors of their origin with a toasted grain taste and more acidity than darker roasts. This roast has no oil on the beans and retains more caffeine than other roasts. Light roasts are generally not roasted beyond the ‘first crack’. Can be called Light-City Roast, Cinnamon Roast or New England Roast.
Medium.
Medium roasts are medium brown in color, creating a more balanced flavor, aroma and acidity. This roast generally does not have any oil on the surface of the beans unless it is a medium-dark roast. This roast has less caffeine than the light roast but has more body than the lighter roasts. Medium roasts are generally roasted from the end of the ‘first crack’ to the beginning of the ‘second crack’. Can be called Regular Roast, City Roast /Full-City Roast, American Roast or Breakfast Roast.
Dark.
Dark roasts are a dark brown to almost black in color, similar to chocolate. This roast generally has a sheen of oil on the beans that can be evident in the cup after brewing. The flavors of the bean’s origin and acidity are replaced by the roasting process with a smoky or even burnt taste. The caffeine content is greatly reduced. Dark roasts are generally roasted to about the end of the ‘second crack’. Can be called French Roast, Italian Roast, Espresso Roast.
