Pushing the envelope in coffee roasting is at the heart of what we do; however, we do it while being responsible to the environment and the world around us. By sourcing sustainable, certified organic and “organic by default” coffees, we make a commitment to the betterment of all of us. Moving towards greener roasting methods means giving up nostalgic ideals of roasting coffee on ever polluting old rehabbed coffee roasters for a greater good. Coffee roasting should be a responsible endeavor, not one that generates large quantities of pollution with the need for afterburners that burn 5X the natural gas and emitting 5X the green house gases. Our modified coffee roaster generates very little to no smoke giving our roast master the ability to create extraordinary creations cleanly without pollution and without using an afterburner. We didn’t stop there. Roasting great coffee means not ignoring over three decades of learning the craft. So we took it upon ourselves to modify our equipment so we can roast in ways never dreamed of. Depending on the origin, varietal and altitude grown, each coffee is anaerobically roasted at critical points and traditionally fire-roasted at other increments during the roast to dramatically influence its acidity, sweetness, flavor, mouth feel and aromatics. This technique gives our coffee a new dimension never before possible, offering nuance and balance to all types of roasting profiles.