Slow Roasting (at low temperatures) help ensure smooth taste and finish. The Slow Roast method allows us to maximize flavor by optimizing green bean development. This preferred method and our roasting expertise consistently result in great tasting coffee. Only Slow Roasting maintains the natural acidity of the coffee to fully develop and offset the bitter, alkaline taste of caffeine to produce a smooth taste and finish. Slow Roasting does not reduce the coffees'caffeine content, only its bitter taste.
All green coffees are processed causing fermentation in its final stage of processing. This process causes an increase in acidity to 4.5ph (acidic), only Slow Roasting maintains this natural acidity to offset the bitter taste of caffeine. All coffees are acidic, there is not such thing as low acid coffee in ph terms.
109 West 7 st
Historic Georgetown, TX 78626
Coffee Shop: (512) 869-7030
Whole Sale: (512) 930-3996