A truly great cup of coffee starts with a great bean, properly roasted.
Beans must be picked by hand individually as each "coffee cherry" ripens. Since a coffee tree's "cherries" do not all ripen at the same time, this can take many days to ensure that no "green beans" make it to the roasting stage.
Roasting is an art. Different beans have different characteristics that are best appreciated when subjected to different roasting temperatures. As a bean is roasted the natural sugars start to caramelize. If a bean is roasted too long the the sugars will carbonize (burn). This is why Blenz never over-roasts it's coffee. Coffee that is Never Burnt, Never Bitter ™.
