Why Elevated?

Elevated Roast begins with coffee grown on high-elevation, micro-climate estate farms. Our selections are air-roasted with precision to achieve flavors that nature intended, rather than bitter, pungent flavors imposed by over-developed roast. We take care NOT to ruin what Mother Nature created so that we may deliver consistent, exceptional coffee with true approachability. This is why our coffee is roasted to order, the way you like it - from light to dark. Coffee is still taken for granted as the world's second-most bought commodity (oil is the first). Over-roasted or stale, oily beans are dispensed into coffee makers and cups...

Most people just want their coffee ... and the conversation stops right there. But then the day comes they drink from the grail, and it's a head-turner. Our roasterie uses hot air -- at different levels over three different phases of time -- to precisely ramp the sugars in the coffee cherries to the most delicious point possible. About 98% of all coffee is drum roasted. And while technology has advanced, air roasters have inherent characteristics that make a big difference. Drum roasting or conductive will cook the bean from the surface area inward. Air roasting (convection) cooks the bean...