Our roaster gets up and goes to the roastery early in the morning. Upon arriving, he does inventory and roast sheets for the day, cleans out the roaster and chaff collector, and fires up the 75 lb roaster. He weighs out his first round of green beans. After 15 minutes, the coffee roaster is up to temp at 400 degrees and evenly heated. He sets the burner temperature and exhaust speed and drops the green coffee in the drum to begin its transformation.

As the coffee heats it slowly begins to turn from spring leaf green to a mottled green to tan to light brown. It finally cracks at about 380 degrees and turns browner yet as it hits the second crack, appearing almost chocolate brown. 20 seconds into the second crack it is ready to be released into the cooling tray that quickly cools it. This assures the profile we are aiming for is the finished profile. The whole process begins again immediately as the 2nd batch of the day is dropped into the drum to begin its own transformation.

The coffee is then placed in bins for packaging or to be blended to make special custom blends for our customers. We are careful to keep inventories tight so the coffee is always fresh, roasting only the coffees that are on order that production day. The goal is simple: the freshest coffee possible every time.