Sometimes, you just need to ZONE out.
It was all very complicated, and got a little crazy there for a while, but our guys knew what they were doing. We even asked them to do things like slow down the rpm of the drum to increase the sweat-time of the coffee.
These small improve improvements in our roaster translate into BIG improvements in our roasted coffee. We can refine our roast in ways that other roasters just can't match.
We roast almost every day... if you're in the store and you're interested, watch our master roaster create some magic.
At left is our first roast of this year's Kona. We couldn't help ourselves, had to take a picture to memorialize the event! The first thing you're going to notice about your Kona is the roast color and the aroma.
First thing we do is find the exact place to stop the roast to maximize the aroma and flavour. It often takes a few cuppings to find that sweet spot.
HOW TO "CUP" LIKE A PRO
OUR KONA EXTRA FANCY FLAVOUR PROFILE
This year's Kona Extra Fancy starts with a tangerine brightness that really lights up your taste buds. As the flavour develops, you'll notice some stone fruit notes, followed by caramelized sugar. The Kona finishes with a very full toasty flavour, almost like a graham cracker. Amazing.
For between 4 to 10 days after roasting, the flavour of the Kona will continue to develop...it becomes even more smooth, with more depth. We time our roasts so that your Kona will be at or approaching it's most flavourful.
Starting at Number 10......
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