Peek inside our roasting process!

From green beans to roasted perfection, this is how we transform our green beans into perfectly roasted coffee. To learn more about our coffee, please visit

Green beans are delivered in large burlap sacks stacked onto pallets. These beans are processed (cleaned) at their point of origin or at a processing point located close to the place of origin. Each set of burlap sacks is unique and shows where the coffee originates and where / how it has traveled to our warehouse.

Prior to roasting, green beans are extracted from the burlap sack and examined for uniformity and health.

Green beans that pass the spot test are loaded into the roaster for roasting.
The roaster control panel.

After roasting, the beans drop into a cooling bin to cool. The cooling bin is the most identifiable part of the roaster.

Cooling beans.

Once sufficiently cooled, roasted beans are sucked up a chute into secure degassing bins where the CO2 that naturally developed during roasting slowly purges from the bean (coffee with too much CO2 is very sour). All roasting debris releases from the bean during this pull process (more on this at the end!).

Degassing bins.

When optimally degassed, beans take one of two routes, they either drop directly into a grinder and then fractional pack machine (pictured above) where they are apportioned into valve-sealed sealed bags, or the beans back into the cooling bin to be bagged bean or to be blended with another set of coffees (pictured below).
Roasted beans being added to the beans in the cooling bin to create a post-roast blend by Mike, our roaster and avid bee keeper.

The chaff (roasting debris — the other outer shell of the green bean that releases during roasting) is placed in a larger chaff bucket and then given to a local gardener for use in natural fertilizer. Chaff is surprisingly nutrient-rich in nitrogen. To learn more about our sustainability efforts, click here.

To learn more about us and our coffee, please visit

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