I roast on a Diedrich IR 12 that has only seen specialty quality beans in the drum. I take time to sample roast and find the best profiles for each lot of beans I receive to bring out the best characteristics and essences of that bean’s country and growing region. Our process of roasting requires an artisan hands-on approach of listening to the sounds the bean makes, the smells it emits, watching the color changes while manually adjusting time, air and temperature. We truly are small craft roasters who take immense pride to assure the end result is a delicious cup of coffee.