We freshly roast our coffees in both EL Salvador and the United States using state of the art Dietrich IR-12 roasters. We ship our coffee by container and store it in the US in closely monitored climate controlled storage. Much like a vineyard, we are in the unique business of spending the whole year marketing one years harvest from one region and one farm. We use a traditional S-Curve on all our coffees roasting them just into a city roast. The focus on time and on the S-Curve maintains the beans outer cell walls during the volatile first crack and helps the natural structure of the bean keep all its natural goodness inside of the bean instead of in the smokestack. For those that do prefer the "dark side" we have an Italian Roast that just touches the edge of darkness with a perfect balance of dark carmel and sweet honey.