Pangaea Organica Air Roasts all of our Fair Trade and organic coffee. It is a roasting method that produces a bright, rich cup of coffee and prevents the burnt and bitter overtones of other methods. When roasting coffee, the outer membrane of the coffee bean, known as chaff, flakes away. Air roasters actively vacuum chaff from the roast chamber whereas other methods leave the paper-like flakes to turn to ash and smolder with the roasting coffee. Additionally, coffee beans heat evenly in air roasters as they tumble through the stream of hot air, whereas other methods scorch the beans against the superheated internal surfaces of the roast chamber, which leads to bitter notes in the final cup. Brew our coffee strong and dark and it will not be bitter, but rather sweet and natural.

We source our green beans from the best Organic, Fair Trade coffees grown around the world. As with wine, there are distinct varietals of coffee, each with its own unique personality. To ensure a roast profile that suits each coffee’s character, we spend time with each lot of coffee determining degree of roast. Under-roast and the resulting cup will taste sharp and sour. Over-roast and coffees of different origins lose their individual characters and become dull and burnt. Roasting by convection, using air, brings out the berry and citrus flavors of Ethiopian coffees as well as the earthy complexities of Indonesian coffees.

Pangaea is a triple bottom line company—people, planet, profit. We’re committed to our customers, our product, our suppliers, the environment and each other. We’re building a place we can be proud of, a place built to a human scale, a place built to make a difference.

Visit us online at www.pangaea.coop and be sure to try a bag of air roasted coffee.

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