When people ask if we do a dark or light roast, we like to say that our method of roasting is the “right” roast for the bean. It falls around the medium area on the roasting spectrum - never a dark roast. Why? Because the darker you roast the bean, the more you burn the natural oils of the bean. Bottom line, burned oils do not produce delicious coffee. High quality coffee will be both flavorful and healthy when it is roasted correctly. Also, the darker the roast, the more the caffeine is burned out of the bean (making the coffee less caffeinated). As a result, a dark roast can never embody the true wonderful essence and highest flavor potential of the coffee.