The Technology of Fresh Roast Coffee

The Fresh Roast System enables you to offer a variety of fresh roasts to your customers, catering to their individual tastes. The system is fully automatic, ensuring roastmaster-quality coffee each and every time, according to the individual tastes of your customers.

Colombian Supremo “Type Passion”

This coffee is specially screened to visually look bold and beautiful in the finished roast and tastes the way it looks. Bold in character, yet soft on the taste buds, it’s perfect for serving with meals in the darker roast profiles - and it’s a great morning coffee too!

Guatemalan Antiqua “Bella Carmona”

This coffee is very rich in character, with the hint of chocolate and cinnamon that are typical of this region's rich volcanic soil and climatic conditions. It is best done as a full dark roast, and it’s an excellent accompaniment to a meal.

Costa Rican Tarrazu “La Capilla”

This coffee is the most distinctive of the Central American coffee-growing region, an area in Costa Rica. The rich volcanic soil and the high altitude gives this coffee the acidity coffee drinkers prize. Flavorful and sweet, with an exceptional aroma, it’s a great morning and after dinner beverage.

Fresh Roast Special Blend

A combination of high-grown Central American coffees, this product is available in only one roast level, the Medium Dark. It teases the palate with a variety of sensations, and has a slightly sweet aftertaste with no bitterness.

Espresso Blend

This blend of coffee was created to provide a rich, full and strong bodied taste, with a thick, golden crema on top. It exhibits a very strong coffee character, without the burnt or over-roasted flavor found in some espresso coffees. And there’s just a hint of sweetness in the taste.

Flavored Coffee Blend

This is a judicious blend of Central and South American coffees, combined to complement the addition of special flavorings. The roasting choice should be medium to medium dark. While it is blended for flavored coffee, it performs very well in the finished brew by itself.

Mocha Java

This is the perfect blending of the Ethiopian and Java coffees, resulting in a delicious character other coffees can only hope for, including hints of cinnamon, chocolate and spices. Truly something special!

High-grown Mexican Organic “Santa Catarina”

A full flavored coffee at a full city or darker roast style. It offers good body, remarkable flavor and ideal acidity. This is one of the best organic coffees you'll ever taste.

Colombian Supremo Decaffeinated

Finally, a decaffeinated coffee that still tastes like coffee! This coffee handles the decaf process better than most, for a full, rich coffee character and a pleasing aroma. It’s an all-day and all-evening coffee that is great with meals and after.

Espresso Blend Decaffeinated

This blend performs well in the espresso machine, as well as in the drip coffee maker. It features a good espresso coffee character, with a hint of sweetness in the aftertaste. But without the caffeine!

Fresh Roast Special Decaffeinated

This decaf has a pleasant aroma, a sweet character in its aftertaste and no hint of bitterness - a coffee good all day and into the evening. It’s a superb dessert and after dinner beverage.

Flavored Coffee Decaffeinated Blend

This blend is designed to perform well with flavorings in the medium to medium dark roast. That allows the flavoring to dominate, yet it carries a nice light coffee character through the beverage as well. This can be a good coffee by itself in the medium dark to French styles of roast.

Light Roast

A light roast is often the Roastmaster’s biggest challenge. The brewed beverage from this roast must have real coffee character, but it must also be very light on the palate with an enticing aroma.

Medium Roast

A medium roast brews slightly stronger in the beverage. This roast is ideal for afternoons and late into the evenings.

Medium Dark Roast

This roast is starting to develop some good body and aromatics. The coffee oil has not surfaced on the bean yet, though some may come to the surface after roasting. It’s a coveted morning and afternoon roast and great with meals.

Dark Roast

Dark roast is considered the Roastmaster’s choice. This roast is just starting to bring coffee oil to the surface of the bean, as it discharges into the cooling tray. The approach ensures that all the character in the beverage and the aromatics of the brew are a result of the blend components, and not simply the coffee oil caramelizing on the surface of the bean.

Espresso Roast/Italian Roast

This is often the Roastmaster’s second choice. The coffee oils are brought to the surface of the bean just prior to discharge from the roaster. This allows the bean to develop some sweet characteristics without the coffee oil overpowering the character of the blend. It’s the best roast for brewing Espresso and a great roast for brewing regular coffee as well.

French Roast

The Roastmaster’s second biggest challenge is making sure this coffee does not stay in the roaster too long and lose all its coffee character. The coffee oils come to the surface at the end of this roast. They are caramelized on the bean surface until they have developed a very heavy character, but not to the point of becoming burnt.