Roasts


Green Beans 

We use only the finest Arabica Organic Beans.

Drying Phase 

As beans roast, they lose water and increase in size. 

At lighter roasts, the bean will exhibit more of its origin flavour; the flavours created in the bean by its variety, the soil, altitude, and weather conditions in the location where it was grown.

Medium Roast 

Brings out the body and the richness without covering the acidity of the coffee.

 Medium/Dark Roast

Coffee flavour and aroma are balanced and very complex. 


As the beans darken to a deep brown, the origin flavours of the bean are eclipsed by the flavours created by the roasting process itself. At darker roasts, the "roast flavour" is so dominant that it can be difficult to distinguish the origin of the beans used in the roast.

Dark Roast

A deep flavour with a very pleasant aftertaste.  It has a low acid content.  This roast retains its character and gives you a hint of roast. 


 Vienna Roast

The surface of the beans are just starting to glisten with oil and you find Origin Character begin to be eclipsed by Roast Character.

 French Roast

Beans are shiny with oil and roast flavour is the predominate characteristic of the coffee.

 Italian Roast

Beans are a deep dark brown colour and the surface is very shiny or oily.  There is a stronger burnt flavour to the bean and the acidity is almost gone.