Mile High Roasting: More than Just a Name

Coffee does not begin roasting until the bean has dried out--or at least, it shouldn’t. Too much heat applied before the bean can dry out will result in uneven roasts and off flavors.

The thinner atmosphere at higher elevations lowers the boiling point of water. This environment requires less heat to drive the moisture from the bean. Less heat means the bean will be achieve a more consistent temperature through and through once the browning phase of roasting begins. Other changes are made in the roast profile we use, which we feel fully develops the beans to achieve consistent and optimal balance. The result? A high quality product that we think tastes better than comparable roasts performed at lower altitudes.

We hope you agree!