Once the green coffee arrives at Big Bear Coffee Roasting facility, it is up to the BBCRC roaster to bring out the complex flavors and aromas. Our goal is to best represent what the grower had in mind while tending to the coffee shrubs. Because each sack of green coffee may respond differently in our Diedrich Roaster, we are constantly evaluating the quality of our roasted coffee. We experiment with and explore each new arrival, searching for that bean’s optimal finish temperature and roast time. Simply, there is not a “one size fits all” solution to roasting coffee, our Diedrich Roaster is not automated and we do not use profiling software.