Alfred Cosicina Owner and Roast Master with over 30 years of experiance in coffee roasting

Roasting can be explained simply as "the cooking of coffee". However, it is an art of an experienced roaster that brings out the best taste in coffee.
Coffee beans are "green" and hard as rocks just before they are put into the roasting unit.RAW

GREEN COFFEE
Green coffee is the seed of the coffee tree, Coffea Arabica, which surprisingly has no "coffee" aroma. Specialty grade beans are the largest, cleanest and most uniform offered on the world
market.

BLOND
Denotes a flexible, delicate and smooth flavour. The bean is of a pale cinnamon colour and has a drier appearance. It's an excellent choice for those who prefer a soft coffee. A blond roast denotes a coffee with a little more caffeine than a
dark roast

.CINNAMON ROAST
The beans are roasted to a light brown color, developing a nutty flavor with the highest acidity. The oil remains in the bean when fresh but seeps out as the beans age.

CITY ROAST
City Roast is roasted to a chestnut, medium
brown color. City Roast coffee is a full-bodied,
smooth, strongly aromatic coffee with a
caramel-like flavor.

FULL CITY ROAST
Full City Roast is deep brown in color with patches of oil on surface. Full City Roast coffee is a full-bodied coffee that is sweet and less acidic than City Roast

.FRENCH ROAST
French Roast is very dark brown with a fully oily surface. French Roast coffee is a full-bodied coffee with low acidity and a bittersweet flavor.ITALIAN ROAST
Italian Roast is nearly black in color. Italian Roast coffee is very weak bodied with strong burnt flavors and low acidity.

SPANISH ROAST
The beans are a deep brown and have
developed a glossy coating, the result of the coffee oils being forced to the surface by the roasting process. The flavor of these coffees is more developed than the lighter roasts. They are stronger with more aroma. Sometimes referred to
as Continental Roast.