For Roasters & Retailers

Art of the Roast


Simply put, a coffee bean is a fruit seed — a cherry pit of sorts — but it’s also clearly so much more. It’s the source of a liquid that is a morning necessity for many, an anytime treat for many others, an axis upon which business meetings and social gatherings revolve, an industry and a lifestyle, a culture unto its own.

The red berries that grow on plants of the coffea genus, namely in Latin America, Africa and Southeast Asia, are called coffee cherries. Many thousands of pounds of these cherries’ seeds annually make their way to Northwest Montana, where there is a growing roster of roasters equipped to transform the green beans into the dark morsels of caffeinated goodness that we love, which means Flathead java enthusiasts are afforded wide access to coffee roasted locally mere hours or days before consumption.

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