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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 Roasting Process:

Small batch roasted, our medium roasts are introduced into the roaster drum at 315 degrees F. This begins an endothermic process, fancy term for describing the absorption of energy. As they warm, the beans begin to 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 then is taken to 410 degrees F. The beans at this point expand beyond what the ouster papery hull can endure, resulting into the first crack.

Our medium roasts remain in the drum until the end of the first crack before they are ejected into the cooling area to rapidly reduce their temperature. This process brings the great delicate flavor notes of light roasts with a more caramelized, sweet chocolates, toffees, and butter-like qualities.