Our roasting philosophy is a simple one, let the bean tell us how it should be roasted. We don’t roast light or dark, or city, or Italian, or Barefoot style, we simply roast the coffee the way that we feel best represents the bean itself and all that makes it unique, varietal, origin, farm, garden, microlot, and of coarse the hand of those who produced it. We do not dictate the bean, the bean dictates us!
It all starts with the bean. The Bean tells all. Nothing that the roaster can do to the coffee can improve it once it reaches perfect ripeness. The roasting process is a very involved one. The first step is collecting information on the coffee. By looking at origin, varietal, elevation, processing method, harvest season, bean size, and packaging method, you can get a pretty good idea of density, humidity, size, and cell structure of the bean. These conclusions are important because they tell you how the bean will react to the heat of the roasting environment and how it will develop at specific development points and phases during the roast.