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At Grounds and Gold, we strive to serve the best quality coffee by being intentional about brewing. This means our focus is on highlighting the time and effort that goes into our specialty coffee before it ever reaches our hands.
These green coffee beans are then exported to the US and make their way into the hands of coffee roasters. These roasters use machines specially designed to roast coffee. The roaster will then build a profile for the coffees through sample roasting. Some coffees may need to start at a higher temperature or roasted longer depending on the moisture content of the green bean. The roaster must consider these variables in order to achieve a successfully roasted coffee, which is why roasting coffee is considered both an art and a science. For these roasters, their main goal is to transform these green beans by taking away as little as possible to reveal what is locked inside the coffee at the point of harvest. This means their focus is on the taste of the cup rather than the degree of roast (light, medium or dark.)
 
