You can pay top dollar for top beans – and we do. You can import beans from the world's most renowned coffee-growing countries – and we do. You can bring in some of the world's foremost coffee-blending minds – and we have.

But none of it is, pardon, worth a hill of beans if the roasting process isn't absolutely perfect.

Nothing ruins good coffee slower than bad roasting.

Our route to perfection is air roasting. We'll spare you the "Air vs. Drum" debate. We will say we prefer air roasting to drum roasting for the style of coffee we produce – rich, flavorful, fresh and, we're proud to say, the best money can buy. Air roasting helps preserve the flavor while bringing the best out of the bean, meaning we don't sacrifice origin character for roast character.

Our air-roasting process begins with beans roasted on a tilted bed at a very high degree of temperature. (How high and how long? Depends on whether it's a French, Vienna or Italian Roast.) As the beans pop, crack and caramelize, they shed their skin, called the chaff, and the hot air blows the chaff into a separate chamber. The hot air circulates through and around the beans, roasting them evenly and uniformly.

In the end, we've yielded beans that are smooth, flavorful and bold – assuring you'll never get burned by coffee again.