When we began roasting coffee in 1990, people said you didn’t simply taste the coffee, you felt it. That’s because we used roasting techniques that enhance the caffeine content. These days we also roast many ‘toned-down’ versions for those who want to avoid bouncing off the walls. We roast onsite, a variety of exclusive blends and many ‘country of origin’ beans, and we continue to roast our hard-hitting beans. Love the beans, love the hit!