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Roast Preferences

Tasting the world's finest coffees fuels our passion. Knowing the journey, the labor and the love in each coffee is what drives our interest. Discovering new flavors and new favorites keeps us coming back. We hope this simple guide helps you enjoy your journey through the world of coffee.

First, "dark" does not equate with quality in coffee. Too dark of a roast can taste bitter or burnt, not satisfying at all. Too light a roast can taste thin and even grassy. Here's how we quickly assess the quality in the cup. We focus on five factors: Sweetness, Acidity, Body, Balance and Finish.


Sweetness creates harmony between acidity (good, like citrus) and body. It is what balances the most intensely acidic coffees and what smooths out the fullest bodied coffees.


Acidity is often described as the brighter flavors in a coffee, like citrus, fruit and floral tones. It can be intense or mild, round or edgy, and everything in between.


Body is sometimes referred to as coffee's mouth feel. Think of the difference between water and milk over your palate, like thickness or viscosity. Often, earth and chocolate tones come through in the body.


Balance is critically important to the composition of a great coffee. Think about how the sweetness, acidity and body play off each other to create an overall taste profile.


How a coffee finishes is just as important as how it begins. A great finish should be clean, sweet, refreshing and last pleasantly long after you've finished your sip.