It is a common misconception that dark coffees are the strongest. In reality, caffeine is actually burned out of the beans the longer they are roasted. We have hand-crafted our light roast blend in order to achieve maximum caffeine levels. We start by blending two of the world’s most nutrient-rich coffee varietals. Mexican Chiapas is famous in the coffee world for its complexity and sweetness, while Peruvian coffee is known for its gentle fruity accents.
These two varietals are quickly roasted to exactly 416 degrees Fahrenheit. Quick roasting is important for this blend as it creates a crisp, concentrated flavor that highlights this blend’s best qualities. 416 degrees marks the mid-point between the first and second crack, where the beans have completed the initial flavor developments, but not yet begun what is called cellular matrix fracturing. Prior to 416 degrees, the primary chemical reaction taking place is the combining of sugars with amino acids. This is what brings out the smell, color, and sweetness of coffee beans. Cellular matrix fracturing is the next step of roasting when the beans begin to expand and change their chemical make up. As the beans expand they release caffeine and nitrogen along with aldehyde, furan, and pyrazine (the 3 compounds primarily responsible for giving each varietal its unique taste.)
By pulling our batch at exactly 416 degrees, we are able to maximize the complexity and richness of its flavor profile, while also retaining the most caffeine possible. Thanks to the Mexican and Peruvian growing environments along with our careful roasting process, we are able to achieve a coffee blend that has approximately 70% more caffeine.