ROAST LEVELS

SUPER LIGHT

Nordic-style roasting is the fancy term for the super-light roasting trend popularized years ago by Tim Wendleboe and the likes in Northern Europe. We like to call it "Super Light" because...it's literally how we describe it around the cupping table. While we don’t often roast this lightly, when we do, expect a cup that’s all about punctuated, bright acidity, a silky-but-tea-like vibe, and a sweetness or finale that’s short and sweet—literally! A sidenote to these roasts...they need the MOST ageing of all these so, be prepared to wait well over a month, even 2 for these to open up fully and express what they really want to. It's worth it.

LIGHT

Light roast coffees keep it real. Think of roasting like looking through a window—or a crystal ball....maybe like the one Gandalf was so afraid of. light roasts are that freshly cleaned, streak-free glass where you can see everything crystal clear. Most of our single-origin coffees live in this zone because they’re all about showing off the bean’s true personality—no heavy roast flavors getting in the way, just pure "terroir" vibes (are you triggered?). Acidity is big & bright & a nice sweet finish. These roasts still need a few weeks of rest to start really opening up. Amazing things start happening then!

MEDIUM

Our most common roast level for blends or VERY loud, processed coffees. Coffees in this range show off their origin’s unique flavors with just a touch...a smidge of that toasty, caramelized sugar vibe. You’ll get medium acidity, a nice balanced feel, and big caramel-y sweetness that plays well no matter how you brew it—espresso, filter, you name it. Versatile and delicious! These coffees are great after 7-10 days but still benefit from further resting like any coffee.

DARK

Our dark roasts go BIG on development but don’t worry, we don’t roast the soul out of the beans. You’ll still taste some of what that particular coffee is "giving". Dark roasts are all about richness like dark chocolate, cocoa, molasses, or brown sugar, and if the coffee’s got fruity notes they'll be there in the finish as dark, stewed/jammed fruits. These coffees balance a smooth acidity with a brown butter-like sweetness, making them bold, expressive, and just plain delicious with milk or black if you love a classic cup! These coffees can be ready to drink after a week or so but, again, don't downplay the magic of resting your coffee!

SUPER DARK

This is as dark as we go—seriously, this is the end of the line. The Black Metal of coffee. The Prince of darkness would approve ; )  In this category, expect huge, bold flavors like burnt sugar, black butter, smoky caramelized fruit, and dark chocolate. At this point, the roast flavors take center stage, with the coffee’s origin playing more of a background role. Expect a rich, heavy feel that packs a punch that is an ode to the classic coffee shops of old.