Why Specialty Coffee Roasted At High Altitude Is The Smoothest And Finest In The World

By Author: JonathanTrott
Total Articles: 77
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Rocky Mountain Roastery in Tabernash , Colorado (8,577ft/ 2614m/ 1.6miles) has been perfecting a unique high altitude roasting technique since 1992. The High Altitude creates a unique opportunity to roast longer at lower temperatures resulting in a smoother, richer coffee. Many roasters are producing as many as 6 batches an hour while we gently nurture our beans with the love and care required to create the finest and most expensive coffee in the world, the slower roast at varied temperatures causes a more complete structural expansion after the first crack which results in more of the oils being retained and a smoother more flavorful coffee. Rocky Mountain Roastery bags its coffee as soon as it has cooled and been blended which helps maintain freshness and allows the aroma be contained as it matures creating an incredible sensation when you open the bag for the first time.

The Rocky Mountain Roastery is renowned for its smooth rich coffee. Every employee is taught that the first and most important rule of the Roastery is that the coffee must be perfected for the pleasure of the coffee drinking public not for awards ...
... or coffee cuppers. The focus is coffee that can be drunk black without cream or sugar, which have become ubiquitous with other roasters whose beans are substandard, baked or scorched. Rocky Mountain Roastery focuses on perfecting its coffee by utilizing purified water, specially timed brews, 200 degree centigrade water, steamed milk and heated cups to enhance the drinking experience of the finest coffee in the world.

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