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You don't make the greatest tasting coffee in the region by accident or by cutting corners.
After purchasing the finest shade-grown, free-trade, organic coffee beans, our coffee chefs roast the beans at our roasting plant south of downtown. Aromatics, acids and other flavor components are created and balanced to augment the taste. Green beans are slowly dried until they are a yellow color. Then, the beans are slow-roasted at 205 degrees Celsius, until deep, rich brown. Anyone can roast coffee, but it takes a qualified Fourth Coffee chef to know when the color of the bean, the taste and the aroma are just right.
Learn more about how great coffee is made: