OUR ROASTING PROCESS
Rob Page compares the art of coffee roasting to the intricate process of achieving a fine wine.
Rob Page compares the art of coffee roasting to the intricate process of achieving a fine wine.
"We believe in achieving and enjoying the perfect cup of coffee is an experience to be contemplated and savored. By purchasing only Arabica beans imported from around the world and roasting on-site daily, we are able to give each customer the freshest, most exquisite cup of coffee possible."
“Cupping,” or sampling allows Page to adjust each
roast to achieve quality and consistency. When cupping, Page takes into account body, flavor, color and aroma. And, by tasting the coffee at various roast shades, Page determines exactly when the flavor potential of a particular bean is released.
“Beauty is in the eye of the beholder,” said Page in the quest for the perfect roast. “We roast the beans slow and in small batches. And, we buy the best not the cheapest; it’s a standard we set early on that our customers gladly followed.
Also, we are among the few roasting shops that actually puts the date of the roast on the bag! We also welcome the public to view a roast (inquire at the counter) and we will be glad to answer any questions."
Throughout the roasting process some very popular signature blends have emerged. Award-winning favorites include: The Bisbee Blues Blend; Copper Queen Blend and the Bisbee Breakfast Blend. In addition we roast favorites such as Sumatra, French Roast, Costa Rican, Panamanian and African beans among others.
