Green Beans
Green Beans are green coffee that is untouched and can be
stored for 12-18 months.
Drying Phase beans (165℃/329℉)
The drying phase is when the beans undergo processing to evaporate
the moisture they contain, known as the yellowing phase.
Light
Cinnamon Roast (196℃/385℉)
Cinnamon Roast is roasted until the first crack, a very light
roast. With an underdeveloped sweetness, flavors of grassy,
toasted grain and prominent sharp acidity.
New Englans Roast (205℃/401℉)
New England Roast has a moderate light brown but mottled
appearance. It is a preferred medium roast, which highlighs the
bean's origin characterisitics and its acidity.
Medium
American Roast (210℃/410℉)
The American Roast has a medium light brown color with a slightly
muted acidity and preserved origin character.
City Roast (219℃/426℉)
City Roast is more commonly used for specialty coffee as its
origin character along with its roast character are good and
noticable.
Dark
Full City Roast (225℃/437℉)
Full City Roast has a fully developed body at the beginning of the
second crack. It's appearance is medium-dark brown with dry/tiny
droplets or patches of oil.
Vienna Roast (230℃/446℉)
Vienna Roast's orgin characteristics are eclipsed by roast, seen
in the middle of the second crack. It has a moderate dark brown
color with ligh oil on the surface and the flavors are a
bittersweet caramel with muted acididty.
French Roast (240℃/464℉)
French Roast has a dominant roast character with limited aroma or
flavor of the coffee's origin, produced at the end of the second
crack. It's appearance is a shiny dark brown with deep caramel
flavor undertones and diminished acidity.
Italian Roast (245℃/473℉)
Italian Roast is nearly black and shiny with oil with a thin body,
distincitive burnt tones, and a nearly eliminated acidity.