Roasting coffee is more than a job for the owners of Alpine Coffee Roasters — it is their passion. The Harrison family, owners of Alpine Coffee Roasters, prides itself on creating premium coffees that appeal to a wide range of tastes. The secret lies in two essential elements: the highest quality green coffee beans, and convection roasting each batch of beans precisely and consistently every time.
The Alpine Coffee roasting process begins by selecting the highest quality Arabica coffee beans. Arabica beans are larger and more complex in taste and aroma than less expensive Robusta beans. The green beans are shipped to Alpine Coffee from locations as close as Mexico and as far away as Indonesia. Varietals are then roasted alone or mixed with other beans to create blends, such as their popular Tumwater Mountain Gold.
The roasting process sets Alpine apart from many contemporary coffee roasting companies. Alpine operates a convection roaster, rather than the more conventional drum roaster.
Convection (hot-air) roasting ensures superior bean development, more efficient chaff separation, less blistered or fragmented beans, and increased consistency. The beans literally "fly" in a fluid bed of hot air, roasting each bean evenly with no scorching.
Convection roasting also provides the roaster exact control over each batch of coffee. Beans are "roasted to temperature," in hot air roasting, rather than "to color," as in drum roasting. When each batch of coffee is roasted to precisely the same temperature, roasters are better able to yield coffee batches that are consistent in color, flavor, undertones and aroma.
The Harrison family has a lifelong love of fine coffees and will settle for nothing less than perfection in each cup of coffee that they produce. Alpine Coffee Roasters is certain their coffee will bring pleasure to your cup. Experience one of Life’s Little Rewards!