Our slow roasting method passed through each generation was perfected to enhance the natural flavors and create the balanced deeper tone found in the Prima Dark and the lighter sweeter notes found in the Tramonto Medium.

ROASTS

PRIMA DARK

DARK | SMOKEY | BOLD | SMOOTH

TRAMONTO MEDIUM

AROMATIC | LIGHT | FRUITY | SMOOTH

 
Supporting San Basilio Coffee is about more than just good coffee.
— Jessica Hancock, Sweatpants & Coffee

Coffee Roaster and Handle

slow roast is even roasting

Slow roasting allows for a perfectly roasted coffee every time. Passed down through tradition, we take our time with each of our roasts to ensure that each bean in your coffee is exactly like the next one. 

Our Prima Dark Roast & Tramonto Medium Roast, for visual comparison

Our Prima Dark Roast & Tramonto Medium Roast, for visual comparison

we are not a commercial roaster

Commercial roasters hate slow roasting their coffee because it limits how much coffee they produce. They prefer a high-heat fast roast method. This roast style produces a large amount of coffee every day, which may be great for prices, but it also creates carbon deposits in the burnt coffee.  

Slow Roasted Coffee

No carbon in our coffee

Our slow roasting method ensures that we never burn our coffee beans.

Burnt coffee is filled with carbon deposits which make it bitter, not to mention carcinogens. This is why some commercial roasters tend to only package blends to hide some of the shortcomings.

San Basilio never blends.