The process of applying heat to green coffee beans to transform its chemical & physical properties,  resulting in roasted coffee beans that can be brewed.


Coffees from South America are just arriving at this time of year. The timing is lining up perfectly so that there is hardly a few days that the coffee hasn’t remained in transport from its origin country until the first day that we will be roasting and shipping it. Sometimes to the point that we have to watch and wait with anticipation that it will arrive in time for the impending deadline of our first roast. This coffee has newly arrived from Brazil and the timing should be perfect for it to produce a sweet, delicate and richly aromatic cup of coffee.


Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

São Domingos Mountain


The farm & mill where the coffee cherry is grown & processed.

Manoel Barbosa Junqueira

Fazenda Mariano has been in the Barbosa family for four generations. Manoel Ignácio Barbosa in 1909, and it’s now run by his great-grandson, Manoel Barbosa Junqueira. Over its century-plus of history, the farm has become one of the most respected coffee estates in the Sul de Minas region of Brazil — and not just because the farm produces quality coffees. Fazenda Mariano is an industry leader in both environmental and social responsibility. Practices like collecting rainwater and recycling wastewater reduce the farm’s impact on its surroundings, and school-age children living on farm property receive free transportation to and from their school.


The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.

Pulped Natural


Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.