Roasting Process

 All orders are roast-to-order and hand packed. Our value comes from being able to provide the freshest coffee available on the internet. The coffee is shipped the same day it is roasted on whole bean coffee, and shipped the day after roasting on ground coffee. 

Because of this, the coffee orders will take 1-5 business days before our roasters are ready to ship them. Once shipped, it can take an additional 1-5 business days depending on the customer location via standard ground shipping by USPS.

Benefits of Small Batch Roasted Coffee

  1. There is something to be said about roasting in smaller batches to ensure quality and consistency. By roasting less than 50 lbs of coffee beans it is easier to control the roasting process and to make sure that all of the coffee beans get a similar roast. It is easier to keep the beans moving and to see most of the beans in the batch. Small batch roasting leads to a certain level of superior quality control that cannot be matched in larger batches.
  2. A secondary benefit to small batch roasting is that it significantly reduces the amount of time between roasting and packaging to be shipped. For example, if a large batch (say 200 lbs) of dark french roasted coffee beans is roasted but only 50 lbs sell per day, the last 50 lbs to sell will be 4 days old already. Our whole bean coffee is roasted after you order to ensure freshness.


Roasting brings out the aroma and flavor that is locked inside the green coffee beans. Beans are stored green, a state in which they can be kept without loss of quality or taste.  A green bean has none of the characteristics of a roasted bean -- it’s soft and spongy to the bite and smells grassy. 


Roasting causes chemical changes to take place as the beans are rapidly brought to very high temperatures. When they reach the peak of perfection, they are quickly cooled to stop the process. Roasted beans smell like coffee, and weigh less because the moisture has been roasted out. They are crunchy to the bite, ready to be ground and brewed.

Once roasted, however, they should be used as quickly as possible before the fresh roast flavor begins to diminish.

Roasting is both an art and a science

It takes years of training to become an expert roaster with the ability to “read” the beans and make decisions with split-second timing. The difference between perfectly roasted coffee and a ruined batch can be a matter of seconds.

Know your roasts

Most roasters have specialized names for their favored roasts and there is very little industry standardization. This can cause some confusion when you’re buying, but in general, roasts fall into one of four color categories — light, medium, medium-dark and dark.  

Many consumers assume that the strong, rich flavor of darker roasts indicates a higher level of caffeine, but the truth is that light roasts actually have a slightly higher concentration.

The perfect roast is a personal choice that is sometimes influenced by national preference or geographic location. Within the four color categories, you are likely to find common roasts as listed below. It’s a good idea to ask before you buy. There can be a world of difference between roasts.

Click hear to learn more about Roasts!

The video below shows the green coffee bean, when it arrives at the roaster till when it is finished!