To achieve the ultimate roasts from the Arabica beans, we rely both on art and science. We begin by placing small batches of green coffee beans in a hopper, which directs them into a rotating drum inside a roaster. After 5-7 minutes, the beans turn yellow, indicating a loss of moisture. They then begin to make cracking sounds, much like that of popcorn popping. They are, in fact, popping open and doubling in size.

Since each variety of beans requires a different roast time, rapid-fire samples are frequently taken during the roasting process. Experienced roastmasters use both smell and sight to determine when the desired roast has been achieved. As the beans reach optimum color, they are released into a large metal pan, or cooling tray. Giant fans air-cool the coffee to room temperature, during which the coffee darkens one final shade.

Our Coffee Roasting Spectrum:

	The lightest roast, favored by consumers in the U.S.
	Even chestnut brown color, also referred to as "medium" roast.
	Dark brown, developing the full flavor potential of the bean.
	Chocolate brown with oil on the surface of the bean, producing an intense flavor.
	Mixture of light and dark coffees blended after roasting.