No matter the name, these roasters have many characteristics in common.
• Sourcing. Beans are sourced not just by country but by farm and varietal. So coffee isn’t just from Guatemala, it’s bourbon beans from Finca el Injerto; sometimes, coffees are even are labeled by latitude, longitude and elevation.
• Seasonality. Coffee is a seasonal crop, and the selections at good roasters reflect what’s available rather than keeping beans in storage. For example, the harvest in Brazil starts in May, which means by late fall the new South American crop is coming from Colombia, El Salvador and Guatemala.
• Roast Profile. A lighter roast has more character than a darker roast. Rather than mask coffee’s distinct flavors with a dark roast profile (a longstanding practice by many), now roasters are using a light hand with their well-sourced, seasonal coffee. You want to taste what’s distinct about each.
• Freshness. Coffee should be consumed shortly after roasting – some say within seven days, others allow for up to two weeks. (By comparison, it’s not unusual on supermarket shelves to find coffee six to nine months old.) www.nytimes.com
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