Bean Coffee Roasters was created in 2015 as a pioneer in micro-roasted coffee.  From the very beginning we focused on creating and perfecting the entire micro-roasting system.  Today, we offer a true trade-partnership experience which leverages the success and profitability of the Bean Coffee Roasters brand, our expertise in green coffee sourcing and our propriety roasting equipment into a one step, easy-to-use, turn key system.

 The current model for purchasing wholesale coffee involves a process where coffee roasters, small and large alike, drum roast large patches of coffee at one time.  Typically hundreds or even thousands of pounds of coffee are simultaneously roasted in a barrel like process.  This industry standard drum roasting technique inherently produces an inferior product as compared to our micro-roasting process.  In the drum technique you roast green coffee beans to a set standard of time and temperature.  This doesn’t allow for the variance that occurs in natural coffee beans.  It’s important to remember that this is a natural crop with inherent variances based on harvest conditions, internal moisture content, and grade.  Drum roasting averages these conditions across a batch weighing hundreds of pounds, whereas we fine-tune the process on a micro basis by roasting only 2 pounds at a time and, our roaster contains the technology to adjust and manage the changing condition of the coffee beans based on each individual batch roasted.

 Our micro-roasting technique produces brighter, cleaner and more distinctive flavors!  One might ask, how is this so?  Chaff is the waste product of the coffee roasting process.  It is the thin outer skin of the green coffee bean that quickly burns off of the bean during the first minutes of the roasting process.  In traditional drum roasting, this chaff burns off of the beans very early in the process and continues to burn and be tumbled among the beans as the batch is roasted to completion.

 Our proprietary roster features fluid bed technology originally developed for the medical industry.  This technology uses a bed of hot air (fluid bed) to suspend and continually rotate the small batch of beans.. This process actually forces the chaff off from the bean as soon as it is roasted and collects it in a separate chamber.  By removing the chaff and quarantining it from the roasting process we remove the burnt undertones inherent in drum roasting and thus create cleaner and brighter tasting beans!