After profiling a few smaller batches, we roasted our first batch of Kenya Kieni AA today and we can't wait to get it in the cup. It's good practice to allow the beans at a minimum, 48 hours to rest and release the gases created in the roast process. Yes, coffee "needs a break" after the roast before it reached the perfect window to brew.
Time to roast
March of 2016 - The San Franciscan SF-6 coffee roaster has landed in Blowing Rock. We are going to be roasting coffee right in the heart of the big BR. Stay tuned to see whats next. The lab will be a space for us to roast and test coffees but we will also be doing cupping and tastings for the public. Come see whats happening.