Our Process

The process starts with finding the best quality green coffee. We source our coffee from a local coffee importer in Buckeye, AZ. All of our coffee is specialty grade which means it is the highest grade of coffee available. We use a small batch technique where we roast four pounds at a time which allows for more precise control over the roasting process, resulting in a more unique and flavorful coffee. The roasted coffee is thoroughly inspected for any imperfections and then is bagged and delivered to you!

There are four different phases when roasting. Each phase can drastically change the coffee’s profile, which is why it is crucial to ensure each phase is properly tended to.

Phase 1: Drying Phase- When receiving raw coffee beans, there is still moisture content of around 10-12%, therefore, this stage allows the extra moisture to be released in order to begin the roasting process.

Phase 2: Maillard Phase- This is also known as ‘the browning phase’ as the beans begin to change colors from yellow to brown. This is where the sugars and amino acids start to break down.

Phase 3- Delevopment- This is the main stage where the coffee starts to open up and release chemical compounds/caramelize. You will start to hear popping sounds which is called ‘first crack’ and this allows you to know that they are almost ready to drop! Depending on your roast, you will eventually drop the bean after the last popping sound.

Phase 4: Cool Down- This is where the beans are dropped and cooled down in the cooling tray. After the beans are cooled, they are then ready to be bagged up for you to enjoy!