Roasting Our Coffee
At DAYES Coffee we believe in roasting coffee for good health. We only roast our coffees up to medium-dark. When coffee beans are burnt and charred, harmful carcinogenic chemicals are produced. We make sure to roast our beans just right so it is safe, healthy, and delicious.
Our Roasting Team
Photo: Right-Mr. Heechul Kim, Left - Dr. Grant Lee
Choosing Specialty Grade Coffee Beans
We only use premium Grade quality, 100% Arabica beans. Arabica coffee is grown at high elevations, reducing the need for pesticides. Premium Grade quality beans are inspected for mold, reducing the risk of toxins being introduced to your coffee. Using low grade beans, although cheaper, increases the risk of introducing rotten or moldy beans into your coffee.
We source Arabica beans around the world and roast them to bring out their character, so you get that smooth, full-flavor coffee every time.
Finding the Perfect Character
We first develop the target aroma and taste profile of the coffee we are about to create. Then we roast the specific beans at medium level and adjust the proportions until we find the perfect character for that blend. This results in a sweet, bright, and balanced aftertaste.