We small batch air roast all of our coffee. We believe air-roasted coffee to be superior to the typical “drum roasted”. The air roasting, fluid bed method that we use, suspends the beans in a 680-degree vortex of hot air. This vortex allows each bean to be roasted evenly and to perfection. This vortex also allows the skin or hull of the bean called “chaff”, to be sucked out of the roasting chamber and removed during the roasting process so it’s not roasting with the bean. With the drum, roaster this chaff is left to roast and catch on fire while the beans roast. This can give coffee that burnt taste. Our process will leave you with a more even, flavorful coffee with lower acidity.