Drumroaster Coffee

Other roasters often rely on computers to determine when their beans have been fully roasted. But Geir Oglend of Drumroaster Coffee, lets his beans do the talking. Oglend carefully listens for the “first crack” – the moment when the beans reach a certain temperature and begin to make a small cracking sound. This allows each bean to get just the right amount of time and temperature it needs. Applying this method to these Caturra and Catuai beans from Guatemala’s Finca La Esperanza brings us a coffee that is graceful on the palate with apricot and dried red fruit undertones and a lingering taste of honey-coated marcona almonds.

We feature truly small-batch, seasonal coffees. So there might not be any left. But that's a good thing! Only big corporate factories have the same stuff all year round.