That’s why we buy the freshest, most delicious coffees in season from farms, co-ops, and mills around the world. There’s a lot that goes into growing delicious coffee: high elevation, quality varietals, selective harvesting, skillful milling, and more. We buy only the best of the best and usually in very small lots, to ensure that our green coffee is as fresh as it can be when it arrives at our ro
asting works. Our Roasting
There is a venerable tradition to coffee roasting in America. For 25 years, rather than follow the latest fads, whether they be ultra-dark or über-light coffees, we have, day in and day out, roasted the coffee that we want to drink. Our roast profiles tend to the middle of the color spectrum (very early into second crack, for you home roasters out there), where a caramelly sweetness manifests. We generally eschew the carbon that develops in very dark roast profiles, and the sour acid notes that remain in coffees in which the roast has been stopped prior to second crack. We roast our coffees 5-6 days a week in small batches on a very nice, fire engine red, quarter-bag drum roaster named Gabriel-Mathieu de Clieu, although he prefers to be called Francois. We present each of our coffees roasted to the apex of its flavor. And while each coffee we roast has a defined and distinctive terroir that we highlight with our roasting, at its core, roasting coffee is about caramelizing sugars. So that's what we do. You're gonna like this stuff. Our Bags
We offer the freshest, most delicious coffee you can buy, anywhere. We hand pack every bag (and always add an extra bit to make it a Roasters 3/4 lb), and deliver them fresh to our stores. You’ll always find both a harvest and roast date on them. Look for that roast date and rummage around till you find the coffee that was roasted this morning. It's most likely on that shelf :-)