The essence of the bean. Something that I learned while working in production at one of Virginia’s premier and largest Vineyards/Wineries. We approached our wine making the same way. Why would you make a wine or coffee in this instance, and not focus on what makes it a wine or coffee? One cannot have coffee without the coffee bean…the seed of the coffee berry. I embrace this philosophy in my everyday roasting of any level quality bean, from my most common variety to the most specialized bean. All my coffees are about the natural characteristics of the bean. I try to establish roasting profiles based on those characteristics to bring out the essence of the natural flavor of each individual bean. Therefore, you will not find any of my roasts so dark that there is no color other than black left in the bean. My darkest roasts, even my espresso roasts, have a brown to dark brown color. With that color, comes more of the natural flavor and thus the essence of the bean.
My wife Aimé, is Italian and therefore, as we all have come to realize with Italians, has a unique and refined palette for the finer things in the food world. Her taste in coffee is no different. She has a distinctive preference for a creamy characteristic in coffee and is a large part of the final flavor profiles of my coffees. All of my coffees will have that creamy smooth characteristic that we both prefer. When choosing a bean to offer on our menu, the bean goes through an extensive vetting process from cuppings to “in home” tastings. We try the coffee being vetted in our everyday consumption to ensure that we are recreating the way our customers will be drinking our coffee. This process has worked well thus far because we seem to have built a returning customer base with our coffees. We will continue to provide the best Artisan Roasted Gourmet Coffee in Virginia for the best customers on the planet!