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At Irving Farm we are obsessed with our beans. Our belief is that each bean, since grown in different environments, should be roasted according to its own characteristics and flavor principals. A variety of factors need to be coordinated to properly manipulate a roast to obtain the optimum bean flavor and richness.

Size of the batch, when to apply the flame and how much air to allow into the roasting drum are all considered prior to completion of the roasting process. External factors such as outside temperature, humidity and barometric pressure are also monitored as they can affect the outcome of a roast and alter its progress.

When all factors have been carefully combined, we can roast perfect coffee in every batch.

Most coffee is generally roasted at a temperature of between 360º F and 470º F depending on the roasting conditions, and will be fully roasted within 12 to 15 minutes—darker roasts could take up to 20 minutes.