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Every bean from various origins "behave" uniquely in the roaster. The higher the altitude the beans are grown, the more dense the bean. Dense beans do not react to the heat as quickly as lower altitude, less dense beans, therefore can achieve more variety of flavors without charring. Described below is a generalization for this roasting level.

The "Share Collective" Roasting Process:

Small batch roasted, our light roasts are introduced into the roaster drum at 300 degrees F. This begins an endothermic process, fancy term for describing the absorption of energy. As they warm, the beans begin to slightly brown. The drum temperature is increased to 350 degrees F where carbohydrates begin to caramelize. At this point the acid level, which gives some beans the citrus or wine notes, is at its highest level.

The drum is then quickly adjusted to 400 degrees F, the beans expand slightly beyond their outer papery hull, resulting into the first crack.

Our light roasts exit the drum during this first crack to cool rapidly, preserving the sweet, delicate flavors and complex notes enhanced by the higher acids.