Roasting coffee daily in small batches.

For over 26 years, Coffee Exchange has purchased and roasted only the finest quality, high grown Arabica coffee beans available anywhere in the world. We are unique in that we roast coffee on the premisis daily, in small batches of twenty pounds or less to make the artful adjustments that keep a great coffee great. Almost all the coffee beans we roast are organic, fair trade coffee beans.

The taste of high grown arabica coffee is highly conditioned by weather, soil conditions and cultivation practices. The one-size-fits-all approach of large automatic roasters often flattens these sensitivities, creating a muted, unexceptional flavor.

We believe in preserving the integrity of every coffee we roast by ensuring its most prominent taste characteristics are enhanced by the roasting process.

Our roasts

We choose a roast according to what best compliments each coffee. Our American and Full City Roasts are "light" roasts, which preserve the finish and native aroma. The Full City Roast is somewhat darker than the American Roast. The Vienna and French Roasts are "dark" roasts, which add a bittersweet quality to the finish and create a pronounced smoky aroma.

American Roast: Light brown in color with a dry surface, this roast is characterized by a light body and a bright, piquant flavor.

Full City Roast: A little darker than the American, this roast creates a rich, full-bodied flavor.

Vienna Roast: Much darker than the Full City, Vienna brings the ambrosial coffee oils to the surface of the bean. This roast brews a savory, pleasantly bittersweet cup.

French Roast: For this popular rendition, we roast the coffe beans slightly longer than in a Vienna Roast. The result is a dark, oily bean with a bold flavor and a heady aroma.

Espresso Roast: This is the end of the line, make-or-break time, where we take the coffee bean as far as we can in the roasting process in pursuit of the redolent, densely flavored espresso.