Our roaster, the Rogers Family Company, has a proprietary roasting system that combines age-old artistry with modern technology to roast each coffee to perfection, each and every time. Their roast profiles call for numerous adjustments to temperature and air flow over the elapsed time of each roast. And it varies by type of bean, time of year, temperature, and weather.
Standard roast. Develops the beans to their fullest flavor point. Full-bodied, slightly sweet, well-rounded.
The popular, “West Coast Roast”. Roasted past the pop and sizzle, until the beans are very dark brown and very oily. Intense coffee and smoky flavors.
One of the most important steps in controlling coffee quality is packaging the coffee quickly after roasting so that it doesn't go stale with exposure to oxygen.
The Rogers Family Company seals our roasted coffee away from the harmful effects of the air within minutes of roasting while the coffee is still warm, whereas most coffee roasters let their coffee "gas-off" over a period of hours (or sometimes days) before packaging it. The bags usually have less than 1% oxygen, with the natural gassing-off process occurring through the one-way valve packaging that lets gases out, but locks freshness in.