The former coffee roaster of Cooks Corner coffee is now roasting for Surf Road Coffee.
 

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Tanzanian Peaberry Coffee

When the seed of the coffee cherry does not split into two it forms a single, small round bean known as a Peaberry. This particular peaberry coffee bean is characterized by a mild winy acidity, bright and pleasant finish, good body and deep richness. These little beans produce a lot of flavor

Grown on the slopes of Mt. Kilmanjoro, this distinctive medium roasted coffee has a wonderful aroma that is inviting to the palate.

These little beans produce a lot of flavor
 
Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is integral to producing a savory cup of coffee. When roasted, the green coffee bean expands to nearly double its original size, changing in color, taste, smell and density. Unroasted beans boast all of coffee’s acids, protein, and caffeine — but none of its taste. It takes heat to spark the chemical reactions that turn carbohydrates and fats into aromatic oils, burn off moisture and carbon dioxide, and alternately break down and build up acids, unlocking the characteristic coffee flavor.
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