Category: Coffee

After roasting for a few years, I have decided I need to provide a better dark roast.  My medium and light medium roasts are great, so a dark roast that is only “good” simply won’t do.  

It is not the quality of the coffee bean, but rather my actual roasting process.  As soon as I have the dark roast dialed in, we’ll offer it again.  I may have to purchase a different type of roaster, or sort the
beans by size before roasting, so I don’t risk burning the smaller beans while the larger beans come to temperature.  

It is not the quality of the coffee bean, but rather my actual roasting process.  As soon as I have the dark roast dialed in, we’ll offer it again.

There are three elements I will try to address;

• A different type of roaster
• Sorting the beans to size
• My roasting talent

I will update the blog with the status as I move along this episode of Kona True.