Meet our Roasting Team! Along with our head roasters, Juan Flores and Pete Rogers, they are responsible for our consistently delicious, unique coffee roasts. We roast in relatively small (1,000 lb) batches, for greater control of roast consistency, and our process combines traditional artistry with state-of-the-art technology to achieve the optimum roast level.

To achieve our roasts time after time, we first determine the optimum roast profile for a coffee. This “optimum degree of roast”, brings out the maximum characteristics for each coffee without over-roasting, and provides a rich, full-bodied aroma and taste. (This is why our dark, French and Espresso roasts have our customers raving. Our customers can taste the excellent quality of the green coffee, rather than just the over-roasted coffee bean.)

Once we achieve maximum optimal degree of roast, we duplicate this optimum profile with computer-assisted temperature, airflow, and movement controls. Finally, we provide feedback to the roaster by tasting and testing every roast immediately.