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Whether you’re visiting us at the coffee shop or perusing our website, we’re dedicated to offering spaces where you can feel totally comfortable, while simultaneously offering opportunities for deeper engagement into the subject we love: roasting coffee.
High acidity. Sour, mineral. The current coffee industry in the PNW is running rampant with light roasts. This roast is dropped before second crack, less roasting time, high in caffeine. Cupping coffee, or tasting for flavor profile definitions, generally utilizes light roasts. The microclimate is well preserved.Shop Light Roast
Medium acidity. Full aroma with a slightly oily bean. While roasting, there is ‘first crack’ and ‘second crack.’ This is time and heat dependent. The longer the roast, the darker the roast. Medium roasts are generally complete at the first stages of second crack compared to lighter roasts being at a midpoint between first crack and preliminary stages of second crack. Medium roasts start to broadcast flavor profiles and deliver complexity without blasting the roof of your mouth with sour notes.Shop Medium Roast
The least concentration of caffeine, this roast is deeply rooted in preference by country tradition or individual preference. Spots of oil are present on the bean prior to dropping it from the roast, or the heat, just after second crack or well in to second crack. Aroma is high, dominated by smoke. The profile of the bean, rather the microclimate, can be masked due to the nature of the longer roasting process.Shop Dark Roast