Coffee that has been roasted to develop its flavor and aroma is then either left as whole beans or ground to a specific particle size for brewing. Using advanced drum and tangential paddleagitated roasters, each batch is carefully profiled to achieve targeted flavor, aroma, and body characteristics. Roast level and grind size can be tailored to meet specific brewing methods and product requirements, from café service to retail packaging and food manufacturing, and is available in formats ranging from coarse grind to microground for maximum flavor impact.
