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Roaster Note

Roasting world class coffee is both a science and an art
Exploring the world of coffee is our passion. Hundreds of unique flavors and aromas wait to be unlocked with every batch we roast. Our process starts in the selection of each bean. As we sample each bean we roast in very small quantities taking each sub-sample to a different depth of roast. This allows us the ability to detect the nuances of each bean type most prevalent in each roast profile. From there we select the beans and roasts that stand out the most and source them in larger quantities so we can share them with our customers.  When we receive your order we pull the green beans from storage and roast them just for you. Each batch is roasted under a watchful eye with all senses heightened and at the ready as the coffee beans develop in the roaster. There is a special quality to find in each cup of fresh roasted coffee that you brew. That is why it is our goal to have your order delivered within two to four days after roasting.  We hope to enhance each and everyone of our customer’s coffee drinking experience through the fresh taste and quality of each batch roasted.
  - Paule


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    Light brown in color. This roast is generally preferred for milder coffee varieties. There will be no oil on the surface of these beans, because they are not roasted long enough for the oils to break through to the surface.

    • Light City    |    Half City    |    Cinnamon    |    New England 
    2 Medium

    Medium brown in color with a stronger flavor,  and a non-oily surface. This roast is often referred to as the American roast because it is generally preferred in the United States.

    • City    |    American    |    Breakfast
    3 Medium|Dark

    Rich, dark color with some oil on the surface and with a slight bittersweet aftertaste.

    • FullCity
    4 Dark

    Shiny black beans with a oily surface and a pronounced bitterness. The darker the roast, the less acidity will be found in the coffee beverage.  Dark roast coffees run from slightly dark to charred and the names are often used interchangeably which can be very confusing.

    • High    |    Continental    |    New Orleans    |    European    |    Viennese    |    Italian    |    French

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