Chose your Roast

Roast  Roast  Roast  Roast  Roast  Roast

All of our Coffee is "Estate" coffee, "Certified Organic" and roasted by Hans, our Roast Master. It's done here on our family farm, with our electric roaster (a "fluid bed air" model). Our House Roast is Vienna Roast - a Medium Plus. This is the roast highly recommended for high quality Kona Coffee by all Cuppers (professional tasters) and Chefs we have ever talked to. Our roaster is small: we can custom roast even small orders (over 6 lb). All of our coffee is roasted to order -- we simply don't believe in letting roasted coffee sit around. If it's not sold in a couple of days, we enjoy drinking it in the BnB Inn with our guests. So, all of the Lyman Farms Coffee you get from us is always freshly roasted. We only sell Farm Direct: from us to you or your store. No warehouses, no brokers. We usually roast twice each week, depending on orders. Why is that crucial to us? You need not be a Chef, and not even a Gourmand, to clearly know the difference between freshly harvested herbs in your food and the dry stuff that comes out of shakers: need we say more?   

E-Mail us about our "Lyman Frequent Cupper Club": What's in it for YOU? (Click)

 
100% Certified Organic Estate: We routinely offer several roasts

1. Vienna Roast (Medium Plus, beginning of "2nd crack"). This roast is darker than "Medium" and lighter than "Full City" roasts. It is preferred by most Kona Coffee Connoisseurs because it best brings out the ORIGIN of the coffee and 90% of our customers buy this one. It allows detecting our complex flavor spectrum, consisting of over 60 different components - more than those of most other foods. Every experienced roaster will say: "do not over-roast your Kona Coffee". We agree.

2. Dark Roast coffee. This roast has a more robust flavor spectrum, with woody nuances. Remember, "the darker the roast, the lower the caffeine". This is the preferred roast in France and other Mediterranean countries. We take it a bit above 450 degrees -- towards the latter part of the second crack, and the coffee will be oily, shiny.

3. If you wish to have us do a Custom Roast for you (six pounds or more), please send us an email with details. Most common: "Full City Roast" -- between Vienna and Dark roasts. A little bit of oily shine.

4. Our Kona Natural/Kona Sweet is best when roasted as Medium, below Vienna Roast. We call it "Light Vienna Roast" (end of "1st crack").

When reviewing the product details, please make sure you select which roast you would like.