Only show 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 roastign expertise consistently result in "Great Tasting " Coffees. Only Slow Roasting maintains the natural acids 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 rermentation 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
Coffee Shop-(512) 869-7030
Whole Sale- (512) 930-3996