What's Roastin'

The finest, most pure coffees always have an intricate roasting process that achieves the perfect harmony of the many variables involved. Like making music, making coffee is a form of art.

My organic, custom-roasted Arabica coffee begins in the fields. Most coffees are “sun grown” which is cheaper to produce and requires many chemical fertilizers and pesticides that ultimately lead to the destruction of native rainforests. My coffee is lovingly cultivated through the “shade grown” technique under canopies of indigenous trees. Their fallen leaves act as a natural fertilizer which gives the coffee beans time to mature more slowly, maximizing their flavor profiles. Rockin’ & Roastin’ Coffee’s sustainable practices support a wide diversity of plant and animal life by providing food and shelter for migrating birds, helping to filter carbon dioxide from the air and reducing the dangers of global warming.

Once the beans arrive to us, we custom-roast them to perfection in a magical dance that I say is part science, part artisanship. When you brew this coffee, it unlocks the rich history and secrets of these special beans. My roast classifications are more involved than just “Medium” or “Dark” and they were developed by learning more about the chemistry and practices of the roasting processes. My brews utilize the Agtron System, a color categorization method comprised of eight different key juncture hues, to produce coffees that meet all the criteria: flavor, color and intensity.

Sips Up.

Espresso Whole Bean: Dark

Rockin’ & Roastin’s artisanal roasts are of the highest quality Arabica coffee beans cultivated using organic, environmentally sustainable methods.  This is a special espresso dark roast personally selected by Joey Kramer to bring a great organic espresso roast to all of his coffee loving friends.

Ethiopia Whole Bean: Dark

Ethiopia harvests some of the most unique coffees anywhere in the world. The three main coffee-producing regions of Ethiopia are Harrar, Ghimi and Sidamo (Yirgacheffe). The country produces about 200,000 tons of coffee annually and in certain areas like Addis-Ababa, they can process up to 500 tons of coffee per day.

The Yirgacheffe coffee bean is the fan favorite of southern Ethiopia. It tends to have sweet fruit-like overtones, a strong aroma and is milder than that found in other regions. Yirgacheffe coffee is sometimes labeled as “Sidamo,” which is the district where it is produced.

We use the “wet process” for milling the coffee cherries. This involves washing off the coffee cherry and while it’s still moist, removing the fleshy pulp from the fruit. The beans are then dried in direct sunlight.

I characterize the taste of this coffee as a strong, earthy woodiness with hints of clove, chocolate and a great variety of fruit and citrus notes.

Guatemala Whole Bean: Dark-Medium

It seems like Guatemala’s coffee trade has surpassed Colombia and Juan Valdez himself in embodying the depth and complexity of really excellent coffees.

The reason Guatemala is revered as one of the most flavorful and nuanced coffees in the world is because it has several regions with different profiles and a lengthy harvesting and shipping season. Some of the top coffee regions are Antigua, Atitlan and Huehuetenango, where ours is grown.

Guatemala has hosted the renowned “Cup of Excellence” competition for some time and in 2008, a coffee from Huehuetenango received the top rank by a panel of coffee-cupping professionals. The Huehuetenango winning brew then went on to fetch an astounding $80.20 price tag for one pound of coffee in the international online auction that marks the end of the event.

I characterize the taste of this coffee as a mix of bright citrus with dark chocolate and dark char that has a pleasant woodiness, free of any bitterness.

Sumatra Whole Bean: Dark

The easily discernible earthiness of most Sumatra coffees shows us that brews can be distinctive, individual, quirky…and tasty. Sumatra is always a crowd favorite among specialty coffee consumers.

Our Sumatra blend is produced in the Takengon area of the northern part of the country. The town is in the highlands of western Sumatra and is situated on the shores of Lake Lut Tawar. The region around Takengon is well known for its coffee.

Coffees from Sumatra are branded as “Mandheling,” dating back to when coffee was grown by the indigenous Mandheling people. All of northern Sumatra coffees are marketed for export under this name.

I characterize the taste of this coffee as earthy at the start, then evoking tones of chocolate, citrus and sweetness.