The bean will reabsorb most of the oils after cooling down. Our Espresso Roast - dark with medium oil Caribbean style espresso roast Espresso roasts are as diverse as there are cultures. Our espresso is Caribbean style. French Roast - dark, oily Ideal for French Press and blends The roast is continued after the oils are released, and long enough to char the surface to a large degree. Most of the oils that migrated to the surface will remain there.
Blends always try to create synergy between individual flavors.
The same concept goes for creating a blend of different roasts. We employ several roasters of different operating principles. For those of you familiar with the different roasting traditions, we are probably one of only a few roasters who use both a drum roaster and an air roaster. Air roasters will tell you about the drum roasters being traditionalists that continue to bake coffee beans unnecessarily. We can assure you that both provide quality beans.