After green coffee beans are carefully selected from farmers in Africa, they are shipped to us to roast in Boise, Idaho. Roasting coffee exposes the natural flavors, acidity, and nuances of the beans, while decreasing moisture content. Beans start to darken and heat causes several chemical reactions to occur. Our team monitors the color and aroma, and we determine how light or dark the beans should be roasted so that their best qualities are exposed. The browning stage ends when the pressure within the beans grows, causing them to crack open. The roasting process will be completed shortly after this point for light to medium roasted coffees. Since these coffee beans have been exposed to less heat overall, they will contain more caffeine, be more complex in flavor, and be brighter than a darker roast. Your coffee will be thinner, and the floral or herbal components will be more noticeable.