We roast with a Diedrich 30-lb. small-batch roaster, made in Sand Point, Idaho. It's an infrared roaster, which means much more efficient heating of the beans, and better control of the airflow across the beans during the roasting process.

Roasting with Sheila When I first started roasting, one of the most important things I learned was consistency. When I decided that I was coming to International Falls on my own, I learned from several different master roasters how to best achieve that consistency from roast to roast. Having said that, each batch of a particular coffee from North Woods is different. Take wine as an example. From bottle to bottle, and year to year, there are so many different things that can affect the taste of a wine, that, while there is a consistent flavor across the grapes, there are variants in the more subtle tastes.

For coffee, these subtle changes can come from the growing season on the beans, through the processing of the green beans, or from the temperature and humidity in the store on any given day. When the temperature in International Falls can fall below 59 degrees Farenheit in the winter, and get up over 100 degrees in the summer. We consistently get the best beans grown in the world, through Cafe Imports in Minneapolis, MN. North Woods roasts on one of the best small-roast machines built in the industry, and we consistently tend to each individual roast with the care and attention taught by Ed Dunn of Dunn Brothers Roasting, in Minneapolis, one of the top small roasters in the country. I sincerely hope that you enjoy the flavor of the coffee that we roast for you, and, as the seasons pass by, you appreciate the different flavors of the seasons on Rainy Lake through our beans.

What does the roasting process consist of? A lot like the rice or lentils in your kitchen, the beans sit unchanged for long periods of time. We start with premium green beans. When the beans are roasted, there is a large window of acceptable taste, but a very small window in the roasting process to achieve premium flavor. The beans are loaded into the hopper, and the infrared heater is pre-heated to 350 degrees F. The beans are constantly turned through the drum, giving them a chance to absorb the heat. Gradually, the heat in the drum is increased, so that the beans start an endothermic" reaction -- essentially, they roast themselves, from the inside out.

Once the beans are roasted, there's a short opportunity for the best flavor. Our recommendation for your coffee purchase from us is whole bean. The bean is like the shell of an egg -- it holds in the flavor. Once the shell is compromised, the flavor is, as well. The bean is best right off the roast. Next best, is just after the grind. When you're brewing your coffee, immediately after being brewed is when the flavor will be at its best. To get the best possible product to our clients, and so you can enjoy the coffee at its best, the beans will be on their way within 48 hours of the roast -- guaranteed.