One of the most difficult roasts to perform occurs when you take the best coffee to the darkest and oily side of coffee without incurring in over roasting. This sharp and super caramelly coffee is inspired by the European tradition of Belgium chocolatiers.
Origin: Mexico
Farming: single estate Tres Hermanos
Bean: Typica
Process: Natural
One of the best challenges of a Roastmaster is to craft an amazing espresso that pleases a crowd. Primo is designed using natural coffees for sweetness and results in sweet chocolate notes bold aroma and smooth floral finish. African, Central American, South American single origins of Borbon and Typica, natural process, raised wooden beds.
Origin: Africa, Central America, South America
Bean: Borbon, Typica
Processed: Natural, raised wooden beds
Since our inauguration in 1996 the first question made by our customers is “what is the best coffee you have?” The answer usually is most definitely our House Blend. We call “this” our Signature Roast. Roasted not to the point of caramel it has the most flavor inside the beans and that is why it may seen Dry in appearance. You will love the mild Citrusy flavor and Bright mouth feel. Washed Central American and Caturra coffees.
Origin: Central America
Bean: Caturra
Processed: Washed
This coffee is well known in the Pacific Northwest and Alaska and is obtained by slow roasting coffee just enough to be able to grind, as most grinders are not designed for grinding white coffee. The flavor is unique and unlike roasted coffee. Produces an intense beverage full of caffeine and super citrus flavor. Central American and African blend, washed Caturra varietal.
Origin: Central America, Africa
Bean: Caturra
Processed: Washed
Our main concern when we roast decaffeinated coffee is to finish our coffee to be as close to the flavor of regular coffee as possible. We take our decaffeinated Blend to a smooth finish by roasting past the point of caramel.
Origin: Colombia or Brazil
Bean: Caturra and Mondo Novo
Processed: Washed
