How High-Altitude
Roasting™ Works
As you can imagine, coffee roasting is a complex art. Back when we started in the early nineties, our founders worked hard to master it, but they learned the way most coffee is roasted—at sea level—just doesn’t work here in Salt Lake. It took a while to realize why: roasting at altitude works differently… but, if you figure it out, it works deliciously.

In general, roasting beans too hot or too long results in scorched or “baked” coffee—to avoid this, you want to roast them at the lowest possible temperature for the least possible amount of time. In the higher, thinner air of our mountain valley, this is much easier. And we can achieve a smoother, more intense flavor than you could anywhere else.