Roasting Methods

After selecting the finest Arabica coffee, Roast Master Tina Muia and her staff, slow roast the beans in one of two 25-pound San Franciscan batch roasters. This combination radiant/convection roaster produces the perfect roast by providing constant feedback on the sight, sound and smell of the bean while it is developing. All of our beans are roasted before blending and distributed within 48 hours of roasting to guarantee freshness and the highest quality product.

We are happy to work with our customers on special coffee orders. If you would like to order coffee from a specific region of the world or to learn about a particular blend of coffee, please Contact Us.