Before the days of mass production coffee was roasted slowly in small batches at relatively low temperatures. This technique produced a coffee with a richer flavor and aroma but was very time and labor intensive. It is for this reason that few are willing to slow-roast today. We are one of the few. Our coffee uses period Colombian and Sumatra beans and is slow-roasted, one small batch at a time in a genuine 1892 model roaster. Taste the difference slow roasting makes! Each pack of drip-ground coffee makes 8-10 cups.