Each coffee has its own perfect degree of roast depending upon how it was grown, processed and stored.

Achieving the perfect roast profile is critical to the overall flavour of a particular coffee. A long, slow roast will result in a lifeless cup of coffee devoid of flavour. A fast roast will leave the center of the bean underdeveloped with a sour taste as the cup cools. Through minor changes in the amount of heat applied or the flow of air through the roaster they make subtle adjustments to the roasting profile, ensuring that each batch of beans is roasted to its peak of flavour. However, a coffee's final test rests with our coffee experts on the cupping table. It is here where we will conduct a final evaluation of the coffee, monitoring the coffees overall attributes, ensuring the right balance of aroma, body, acidity and flavour has been achieved.

In this section, we will attempt to define our various roast levels and provide colour matches for each level.