The roasting process has a profound influence on the taste, flavor and aroma of your coffee. Roast too quickly at too high a temperature, and you’ll scorch the exterior of the bean. Roast too slowly at too low a temperature, and you’ll sap the bean of its flavor. Over the years, numerous roasting methods have been developed to address these challenges, all with the same objective: To transfer heat to the coffee bean, initiating a series of chemical reactions that prepare it for consumption. But this process is more of an art than a science, and perfecting it takes considerable training. Our master roaster has been roasting fine quality specialty coffees for more than thirty years. And, this experience enables him to roast the carefully selected Don Francisco’s beans to bring out their full flavor and aroma.