09/09/2026
People who visit the roastery for the first time sometimes look over the coffees and ask me why we don’t have a dark roast.
The answer starts before roasting.
We buy a coffee because there is something distinctive about it: where it grew, its variety, the way it was processed, and the work that went into producing it. Roasting develops sweetness, aroma, body, and structure. But as a roast gets very dark, the flavors created by the roast itself become more dominant and the qualities that made the coffee unique become harder to taste.
I don’t want to buy a remarkable coffee and then roast away the reason I chose it.
So our coffees are generally light to medium roasted. I want to give each coffee enough development while letting it keep its identity.
If you normally drink dark roast, tell us what you like about it. Rich? Full-bodied? Chocolatey? Good with milk? Those are useful clues, and we can point you toward a whole-bean coffee that gives you the experience you want without making smoke the main flavor.
—Tony
