
In coffee roasting, it is often said that bringing the best flavor, body, and balance out of each coffee is the art, and repeating it roast after roast is the science. We apply these principles using our two STA-Impianti, perforated-drum roasting machines, imported from Italy, which incorporate a patented method of combining the best aspects of conduction and convection heat transfer. Our experienced and highly skilled roasters artfully develop time and temperature profiles for each coffee, then integrate state-of-the art measurement with meticulous quality control to bring out the best of every coffee, every roast.