When roasting begins we gently roast the beans, allowing them to absorb only enough heat to unlock their wonderful flavors and aroma. We never rush the roasting by overwhelming the coffee with extreme heat. During roasting, the chemical composition of beans changes, they swell to about twice their size, turn brown, and begin to secrete essential coffee oil.

Once the beans reach an optimum level of roasting, they are quickly cooled to stop the process. The longer a bean is roasted, the darker it gets, resulting in a more intense taste. Lighter roasts produce a mild, smooth taste, while darker roasts produce a heavier body with full flavor. Harry Nat and Bernies offers a wide variety of roasts using the highest quality beans from around the world.